Vegan Sweetcorn Pancakes
Course: Breakfast/Lunch Servings: 4
Prep time: 10 min Cook time: 15 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
These savoury pancakes are a cross between a pancake and a fritter. They can be fried to become more of a fritter or dry fried to produce a more pancake consistency. If you like your sweetcorn chunky you can leave more sweetcorn pieces or if you have fussy eater at home like me you can blitz them all up so there’s no picking out the chunks!
They go really well with a side of mixed beans and topped with avocado or guacamole.
Ingredients
300g tin of sweetcorn (or fresh if it’s in season)
100g polenta (the dried variety not in a block)
4 tablespoons of plain flour - CAN BE GLUTEN FREE
1 teaspoon of bicarb
2 tablespoons of unsweetened natural vegan yoghurt
1 red chilli (finely chopped with seeds if you want spicy or remove the seeds for a more subtle kick)
Few sprigs of coriander (optional but nice if you have it in)
Method
Blend at least half of the sweetcorn, to help with blending of the pancakes. you can blend all of the sweetcorn if you’d prefer a smoother pancake.
Add the sweet corn and all the ingredients to a large bowl and mix until well combined.
Spoon a large spoonful of the pancake mixture into a frying pan and gently fry for about 3 minutes on each side (about the size of the palm of your hand)
Keep the pancakes warming in a low oven until all the mixture has been used up.
The pancakes go really nice with spicy mixed beans. You may choose to make your own our you can also buy tins or microwave packets of mixed beans in a spicy tomato sauce that are also delicious (just check they are vegan) Topped with either sliced avocado or an avocado smash and you will have a wholesome, delicious and nutritious brunch or lunch.
For an easy and delicious avocado smash why not this avo smash to top your sweetcorn pancakes
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x