These savory corn pancakes pair deliciously with the taco soup I posted the other day. My family loves it when I make both on the same night.
It’s easy to make both on the same night. Make the soup first. While the soup is simmering, cook off the corn pancakes. Serve them both together and omit the tortilla chips. It’s a win for everyone.
You can also make these silver dollar size (think two bites max) and serve them with a dollop of dairy free sour cream and some chopped up chives as an appetizer for your Cinco de Mayo party!
Savory Corn Pancakes
1 cup gluten free pancake mix, sifted
½ cup corn meal
1 ½ cups raw white corn
¾ cup dairy free milk
¼ cup diced sweet onion
Cumin & paprika to taste
Salt & pepper to taste
Sift pancake mix to get out all the lumps
Gently combine all ingredients together
Spray a griddle or pan with non-stick spray
Cook pancakes by the spoonful – smaller works better if pairing with taco soup
Serve warm with your favorite soup
- 1 cup gluten free pancake mix, sifted
- ½ cup corn meal
- 1 ½ cups raw white corn
- 1 egg
- ¾ cup dairy free milk
- ¼ cup diced sweet onion
- Cumin & paprika to taste
- Salt & pepper to taste
- Sift pancake mix to get out all the lumps
- Gently combine all ingredients together
- Spray a griddle or pan with non-stick spray
- Cook pancakes by the spoonful – smaller works better if pairing with taco soup
- Serve warm with your favorite soup
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