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Sweet Corn & Tomato Pancakes

Showcase picture-perfect slices of beautiful summer tomatoes in these tasty, grain-hearty pancakes that happen to be vegan and gluten-free. While syrup falls heavy, a light layer of sugar seems the perfect topping for these corn-filled hot cakes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 7 -8 pancakes
Calories 107kcal

Ingredients

  • ¾ cup almond milk + 1 tablespoon apple cider vinegar can sub distilled white vinegar

  • 6 tablespoons masa harina
  • 6 tablespoons cornmeal
  • 6 tablespoons oat flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons vegetable oil or any other fat
  • 1 tablespoon honey
  • ½ cup fresh corn kernels

  • 1 medium tomato sliced thinly width-wise

Instructions

  • Combine the milk and vinegar and let sit while you combine the dry ingredients. In a medium bowl, combine the flours, salt, baking powder and baking soda. Whisk the oil and honey into the milk mixture and then pour the wet mixture into dry. Stir until just combined—lumps are good. Fold in the corn. Let sit for 10 minutes, undisturbed, until mixture is thickened and sludgy.
  • Heat a skillet over medium heat. Once it’s too hot to touch, lightly grease the pan with a spritz of oil and drop quarter cups of batter into the pan (don’t overcrowd the pan). Let cook about two minutes. Once the top of the pancakes begin to look dry, press a slice of tomato into the pancake, pressing down so that batter squishes up around/through the tomato. Carefully flip (making sure the surface you flip the pancake on is well-greased) and cook for another two minutes, or until cooked through.
  • Serve with a sprinkle of sugar, honey. Cheese? Maybe people do that.

Notes

Adapted from here

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