Spicy Corn Pancakes
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | cups |
corn
fresh or frozen |
|
| 2 | each |
chipotle chili peppers
diced |
*
|
| 2 | cloves |
garlic
minced |
|
| 4 | each |
scallions, spring or green onions
diced |
|
| 1 | cup |
soy milk
low fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 473 | ml |
corn
fresh or frozen |
|
| 2 | each |
chipotle chili peppers
diced |
*
|
| 2 | cloves |
garlic
minced |
|
| 4 | each |
scallions, spring or green onions
diced |
|
| 237 | ml |
soy milk
low fat |
|
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.
