Savory Cornmeal Pancakes with Veggies (vegan)
A pancake and vegetable fusion suitable for breakfast, brunch, or dinner. These whole grain plant-based pancakes are smothered with a savory topping of carrots, onion, mushroom, peppers, zucchini, greens, fresh tomato, avocado, and cilantro. Delicious, satisfying, and nutritious!
Equipment
- stove
Ingredients
Ingredients
- Cornmeal Pancakes recipe below for convenience
- 1 small carrot shredded or diced
- 1 onion chopped
- 1 bell pepper chopped
- 1 cup mushrooms sliced or chopped
- 1 zucchini or yellow squash chopped
- 2-3 cloves 1 Tbsp garlic, minced
- 2 cups baby spinach or mixed greens
- 1-2 to matoes diced
- 1 avocado diced
- 1 green onion sliced (optional)
- ¼ cup cilantro or parsley chopped (optional)
Cornmeal Pancake Ingredients
- 1¼ -1½ cups plant milk**
- ½ cup apple sauce
- 2 Tbsp lemon juice or apple cider vinegar
- 2 Tbsp pure maple syrup, agave, or sugar
- 1 cup ground corn meal (I used Quaker's yellow corn meal)
- 1 cup white whole wheat flour***
- 2 Tbsp baking powder
- ½ tsp salt optional
- Spray oil or vegan butter for griddle optional
Instructions
Instructions
- Sauté carrots, onions, bell peppers, mushrooms, and zucchini* over medium-low heat for 8-10 minutes. If the veggies start sticking, stir in a little water, vegetable broth, or oil. Add in the minced garlic; sauté 1-2 minutes. Stir in the baby spinach or greens and sauté 1 additional minute, until wilted. Set aside.
- Spoon one quarter of the cooked vegetable medley over the cornmeal pancakes and garnish with fresh avocado, tomato, green onion, and cilantro/parsley, as desired.
Cornmeal Pancake Instructions
- Preheat an electric griddle to 350° F or a non-stick griddle or skillet on medium heat.
- In a large bowl, combine 1¼ cup milk, apple sauce, lemon juice, and maple syrup. Set aside.
- In a separate bowl, whisk together the dry ingredients.
- Pour the wet ingredients into the flour mixture. Stir just until combined; allow the batter to rest for 5 minutes.
- Using a 1/3 cup measuring cup, scoop batter and pour onto the hot griddle.
- Allow to cook until the edges are dry and bubbles form on the center, about 3-4 minutes.
- Flip over and wait another 3-4 minutes, until golden brown.
- Remove from the griddle.
- Serve with pure maple syrup.
Notes
* You can use any vegetable in this recipe. I recommend starting with bell pepper, onion, carrot, mushroom, baby spinach or mixed greens, and tomato. Though you can add anything you have on hand, including broccoli, asparagus, eggplant, parsnips, potatoes, and more. The idea is to eat the rainbow for optimum health and flavor.
** You may substitute any non-dairy milk for the almond milk. If you aren’t using white whole wheat flour, start with 1¼ cup of milk. (see **note below).
*** I use while whole wheat flour because it works well in baked goods. You can substitute it for all-purpose, whole wheat, or a gluten-free baking blend. Each produces slightly different results, but all are delicious. For instance, an all-purpose flour will produce a super light and fluffy pancake. You may need to use a little more or less milk, depending on the flour’s absorption. I recommend starting with 1¼ cup, allow the batter to rest 5 minutes, and then add a little more milk if the batter is too thick.