Today's recipe comes from our Chef Itzel, and it is a yummy one!
I love the versatility of this dish! It’s sweet and savory, and I love paring it with fresh salsa, sautéed veggies or even soyrizo. It’s a unique option that’s full of flavor for breakfast, lunch or dinner.
If you use less liquid and fry it in more oil, the result is a hearty corn fritter.
You can try adding different spices or herbs, even cheese!
1 cup gluten free all propose flour (I used bobs red mill)
1 cup fine corn meal
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup soy milk + 1 tbsp apple cider vinegar
1/2 orange - juiced
1/4 cup vegan butter
1/4 cup maple syrup
1.5 cups corn
Optional: 1 tsp fennel seeds
1. Mix dry ingredients in a large bowl with a whisk.
2. Mix in wet ingredients.
3. Add the corn.
4. Use non-stick pan on medium heat, (coat the pan with vegan butter in between each pancake) scoop batter and spread with a spoon.
5. Wait for the batter to get bubbly and look golden brown on the edges before you flip.