Spicy Corn Pancakes

These Spicy Corn Pancakes are a vibrant, savory twist on traditional breakfast fare, perfect for starting the day with a kick. Made with wholesome whole wheat flour and sweet corn kernels, they offer a delightful contrast of textures. The addition of chipotle peppers and garlic infuses the batter with a deep, smoky heat that balances beautifully with the natural sweetness of the corn. Light and fluffy yet sturdy enough to hold up to toppings, these pancakes are incredibly versatile. Serve them for a hearty weekend brunch or a quick weekday dinner alongside your favorite salsa. They are naturally vegan and gluten-free friendly if you swap the flour, making them an inclusive choice for any gathering.

Cuisine: American

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 523.9

Dietary: Vegetarian

Description

These Spicy Corn Pancakes are a vibrant, savory twist on traditional breakfast fare, perfect for starting the day with a kick. Made with wholesome whole wheat flour and sweet corn kernels, they offer a delightful contrast of textures. The addition of chipotle peppers and garlic infuses the batter with a deep, smoky heat that balances beautifully with the natural sweetness of the corn. Light and fluffy yet sturdy enough to hold up to toppings, these pancakes are incredibly versatile. Serve them for a hearty weekend brunch or a quick weekday dinner alongside your favorite salsa. They are naturally vegan and gluten-free friendly if you swap the flour, making them an inclusive choice for any gathering.

Ingredients

2 cup Whole wheat flour
1 teaspoon Salt
1 teaspoon Baking powder
2 cup Corn kernels, fresh or
2 chipotle chili peppers, diced Frozen or canned in adobo
2 cloves Garlic, minced
4 scallions, diced Green onions
1 cup Lowfat soy milk
as needed vegetable oil For cooking

Directions

1
In a large mixing bowl, whisk together the whole wheat flour, salt, and baking powder until no lumps remain.
2
In a separate medium bowl, combine the corn kernels, diced chipotle peppers, minced garlic, diced scallions, and soy milk.
3
Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix to keep the pancakes tender.
4
Heat a non-stick skillet or griddle over medium heat and lightly spray with vegetable cooking spray or brush with oil.
5
Scoop about 1/4 cup of batter for each pancake onto the hot skillet, spacing them apart to allow for expansion.
6
Cook for approximately 3 minutes, or until the edges look set and bubbles form on the surface.
7
Carefully flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
8
Transfer cooked pancakes to a serving plate and repeat with remaining batter.
9
Serve warm, topped with salsa, avocado, or your preferred condiments.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 523.9kcal

% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 5075.2mg212%
Total Carbohydrate 111.9g38%
Dietary Fiber 14.9g60%
Sugars 8.0g
Protein 19.7g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spicy, corn, pancakes, vegan, breakfast, chipotle, whole wheat, garlic, scallions, soy milk, smoky, quick, dinner, brunch, healthy, gluten-free option, plant-based, comfort food, easy, fluffy

Read it online: https://www.chefs-mate.com/recipe/spicy-corn-pancakes/