Spicy Corn Pancakes
Submitted by square393
Savory vegan corn pancakes made with whole wheat flour, chipotle peppers, garlic, scallions, and soy milk. Smoky, spicy, and golden brown in just 30 minutes. No eggs or dairy needed.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThese are not your Sunday morning flapjacks.
These savory corn pancakes are packed with whole kernels, smoky diced chipotles, garlic, and scallions, all bound together with whole wheat flour and soy milk.
No eggs, no dairy, no sweetness. Just earthy, smoky, slightly spicy pancakes that crisp up golden brown on a hot skillet.
They work as a side dish alongside chili or soup, as a base for toppings like avocado and salsa, or stacked up as a savory brunch option that breaks all the pancake rules.
Pro Tips
- Soak the dried chipotles in warm water for several minutes before dicing. This softens them and releases their smoky flavor into the batter.
- Don’t overmix the batter. Blend the wet and dry ingredients just until combined. Overworking whole wheat flour makes the pancakes tough.
- Keep the skillet at moderate heat. Too hot and the outside burns before the inside cooks through. Three minutes per side with patience gives you the best results.
Variations
- Fold in a cup of shredded cheddar (skip if keeping it vegan) for melty, cheesy corn cakes.
- Top with a dollop of vegan sour cream and pico de gallo for a Southwestern appetizer.
- Use fresh summer corn cut straight off the cob when it’s in season for the sweetest, brightest flavor.
Ingredients
Directions
Let the dried peppers soak in warm water for several minutes before you dice them.
Mix whole wheat flour with salt and baking powder.
In a separate bowl, mix corn, chipotles, garlic, scallions, and soy milk.
Gently blend wet ingredients with dry until well mixed.
Spray skillet with vegetable cooking spray and preheat until it is moderately hot.
For each pancake, use about ¼ cup batter.
Cook 3 minutes on each side or until golden brown.
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