Today I unexpectedly found myself working from home. I do enjoy working at home on occasion. I find I am quite productive without any of the usual office distractions. The added bonus is that I can wrap up my work day at the normal time and have plenty of time to prepare an unrushed dinner.
Tonight I decided to try a spin on a recipe I have had my eye on from The Vegan Kat. While we both call this a pancake I think you could also get away with calling it a fritter. Regardless of what you call it, you can call it delicious!
As it turned out it was just two of us for dinner tonight as my daughter is visiting with her cousin and Grandparents at the beach and my son had band practice. As a result, I have several pancakes leftover. I put them in the freezer for another night.
I got seven relatively large pancakes out of this recipe. We had them as a main dish but if you want to do them as a side dish, simply make the pancakes smaller and make more of them.
I used So Delicious Cashew Milk in this recipe. I was out of the coconut milk I usually use and had some of the shelf stable cashew milk that the So Delicious company was kind enough to send to me to try. I have used it a few times now, and I am developing quite a fondness for it--it worked quite well.
Pobalno Corn Pancakes
3/4 cups unbleached organic all purpose flour
1/4 cup + 2 tbsp organic whole wheat flour
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp ground white pepper
2 tbsp olive oil
1 cup non dairy milk
1 can organic corn, rinsed and drained
2 poblano peppers, minced
1 cup cilantro, minced
2 tbsp EnerG egg replacer dissolved in 8 tbsp warm water
In a large bowl mix the flours, baking powder salt and pepper. Add the EnerG egg replacer and water mixture, the olive oil and non dairy milk. Stir until a batter is formed. Do not over mix.
Add the corn, peppers and cilantro. Stir to incorporate.
Heat a non stick skillet over medium heat. Spray with cooking spray. Pour the batter into pan according to the desired size of pancake. Allow to cook until bubbles start to form (a couple of minutes). Flip and allow to cook on the other side until both sides are golden brown and pancakes are cooked through.