Spicy Vegan Corn Pancakes: great summer supper recipe

These delicious pancakes make a terrific dinner when served with a bottled salsa for topping. Use chipotle chili peppers that are canned in adobo sauce, but you can also use dried chipotles. Let the dried peppers soak in warm water for several minutes before you dice them.

2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 cups organic corn kernels, fresh or frozen
2 chipotle chili peppers, diced
2 cloves garlic, minced
4 scallions, diced
1 cup lowfat soy milk

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 1/4 cup batter. Cook 3 minutes on each side or until golden brown.

(Makes 12 three-inch pancakes; serves 4), Total Calories Per Serving: 302, Fat: 2 grams

Recipe courtesy of Vegetarian Resource Group (vrg.org), found here.

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