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Plant Based or Vegetarian
Always Gluten Free
All Natural Ingredients
cornpancakes.png
cornpancakes.png

SAVOURY CORN PANCAKES

Prep - 5 Minutes
Cook - 10 Minutes
1 Servings

SAVOURY CORN PANCAKES

These pancakes are a delightful alternative to your usual sweet, berry or nut butter laden stack! Laced with sweet corn, they’re savoury, with a hint of natural sweetness that makes for one mightily delicious brunch!

Gluten free, dairy free and egg free, make a bigger batch to serve to the masses or reheat the next day for breakfast, lunch or dinner.

Ingredients

    For the pancakes

  • 30g buckwheat flour
  • 10g arrowroot flour
  • 10g Pulsin Unflavoured Pea Protein
  • ½ tsp baking powder
  • 180ml unsweetened almond milk
  • 100g sweet corn (if frozen thaw first)
  • ¼ tsp Pink Himalayan Rock Salt
  • ¼ tsp black pepper
  • ¼ tsp cumin (optional)
  • 2 tsp coconut oil for cooking
  • Toppings

  • 2 tbsp dairy free plain yogurt
  • ½ a ripe avocado diced
  • 1 tbsp chopped roasted red pepper

Method

  • Whisk together pea protein, flours, baking powder and almond milk until smooth.
  • Add corn to the mixture and season with salt and pepper.
  • Melt 1 tsp of coconut oil in a non stick 10 inch pan over a medium heat. Spoon the batter into the pan, approx. 2.5 tbsp per fritter. Cook them in batches of 2 -3.
  • Cook for 3 - 4 minutes, until they look solid around the edge and carefully flip, cook for 3 minutes more.
  • Repeat with remaining batter.
  • Serve topped with avocado, red pepper and dairy free yogurt.

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Peachy Palate

www.peachypalate.com

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.

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