If you thought the golden milk donuts I shared on Tuesday were wild, you’re in for a treat today. Cuz I’ve got two words for ya: Savoury Pancakes. This week’s recipe challenge ingredients included cornmeal flour, dried safflower and Cottage Lane Kitchen Spicy Pepper Relish. As usual, I was pretty stumped by the ingredients at first. But eventually I decided on these zucchini corn savoury pancakes with spicy vegan sour cream.
I’m a huge fan of pancakes, in all forms and I usually lean towards the sweet ones. So it shouldn’t be surprising that I’ve never had savoury pancakes or cornmeal pancakes before. But to be honest, these actually happened totally by accident.
I was initially attempting to make zucchini corn fritters but I kept fiddling with the batter until I accidentally added to much milk. So instead of fritters, I ended up with some flat AF, grainy pancake-like things. Total fail. But I’m not mad cuz they’re what sparked the idea for these zucchini corn savoury pancakes.
Zucchini Corn Savoury Pancakes with Spicy Vegan Sour Cream
The first time I made these I used the cornmeal as is, put the spicy relish in the pancakes and topped them with agave. As you can imagine, the flavours were all over the place. I’m normally a fan of sweet and savoury together but that combo just didn’t mesh. The relish was way too hot and overpowered the pancakes, the agave didn’t fit in at all and the ‘pancakes’ were way too flat and grainy.
So I went back to the drawing board and made a few changes.
First, I ground my yellow cornmeal into a more fine, flour-like consistency. Then I added some ‘buttermilk’ a.k.a. almond milk mixed with vinegar, to give the pancakes a little more lift. I also decided to skip the relish used jalapeños for a more subtle spiciness (yes, jalapeños are mild compared to the relish). And finally, I made vegan sour cream, mixed with the relish, to use as a topping, instead of the agave.
And I ended up with flavourful, subtly spiced, fluffy savoury pancakes that are perfect for literally any meal of the day.
If you’re a fan of these zucchini corn savoury pancakes, I’d love it if you could head over to Progressive Nectar’s IG and vote for me. If my photo gets the most likes I win a prize & you have a chance to win too.
Here’s how to vote:
- Follow @progressive_nectar & @countrylanekitchen
- Find my photo of these savoury pancaeks, like and comment on it
- If I win the recipe competition Progressive Nectar will randomly pick one of the commenters on my post & reward them with a prize too
Oh, and if you make these cornmeal pancakes, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag me @ExSloth on Instagram!
- 1 tbsp ground flax + 3 tbsp water
- ½ cup almond milk + 1 tbsp apple cider vinegar
- ⅓ cup spelt flour*
- ⅓ cup yellow cornmeal, finely ground
- 1 tbsp coconut sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp chili powder, more or less to taste
- 1 tsp dried safflower
- 1½ tbsp coconut oil, melted and cooled slightly
- ½ cup frozen corn, thawed
- 2 tbsp grated zucchini
- 2 tbsp red bell pepper, finedly diced
- 1 tbsp green onion
- 1 tbsp jalapeno, finely diced, more or less to taste
- salt & pepper to taste
- 1 can full fat coconut milk, refrigerated overnight
- 1 - 2 tbsp lemon juice and/or apple cider vinegar (I used a mix of both)
- 1 tbsp spicy pepper relish
- 1 tsp dried safflower
- ½ tsp salt, more or less to taste
- In 2 small bowls, whisk together the flax and water, then the milk and vinegar and set aside
- Prepare the veggies and set asdie
- Add the flour, cornmeal, sugar, baking powder, baking soda, dried safflower, salt, pepper and chili powder to a large bowl and whisk to combine
- Whisk together the flax egg, milk and oil until well combined
- Add the wet ingredients to the dry ingredients and mix until just incorporated
- Fold in the corn, zucchini, green onion and jalapeno. Taste the batter and adjust seasonings to suit (I needed a little more salt and pepper)
- Heat a non-stick skillet over medium heat and add a little oil if necessary (this will depend on how non-stick your pan actually is)
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a circle
- Cook until bubbles form on the surface (about 1 to 2 minutes) then flip and cook for 1 - 2 minutes on the other side
- Repeat until batter is done, remembering to oil the skillet between pancakes if necessary
- Serve warm with spicy vegan sour cream
- Scoop the coconut cream from the can of coconut milk and put it into a medium sized bowl. You should get about 1 cup of coconut cream. Discard the water or reserve for something else
- Using a hand or stand mixer, whip the cream until smooth and creamy
- Add in the lemon juice and/or vinegar, dried safflower, spicy pepper relish and salt and whip until well incorporate
- Taste and adjust to suit
- Refrigerate until you're ready to use
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WHAT ABOUT YOU?
- Have you ever had savoury pancakes or cornmeal pancakes before?
- What are your favourite pancake mix-ins and toppings?
- What would you have made with these ingredients?
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