You’re probably looking at the title, then looking at the picture, and then asking yourself where the tacos are. Well, no tacos for us, since I can’t find any, and also because this is far superior. All the taco fixings stacked and smashed between absolutely delightful spiced thick and firm cornmeal pancakes. This is a filling, ridiculously happy meal made with all natural ingredients. Yes and yes!
Can you believe I’ve been wanting to make these since October last year? I usually have a monthly calender of stuff I want to try and blog about, but then life happens and my to-do list gets bigger and my calenders more and more messy until they are just reminders of a more organized, boring lull in my life. With my shifts being what they are I have less time in the week to faff around and bake and carry on as I used to last year, so every day, every minute in the kitchen is precious. Today I wanted to utterly spoil myself and finally play with pots and pans. Yay!
Cornmeal pancakes (makes 7):
Adapted from Choosing Raw
- 1 cup dry polenta, whizzed in a food processor until fine
- 1/2 cup brown rice flour
- 2 tsp baking powder
- 3/4 cup + 2 TBSP non-dairy milk
- 1 TBSP flax powder mixed with 3 TBSP water
- 1 TBSP apple cider vinegar
- 2 TBSP lemon juice
- 1/2 tsp onion powder
- 1 tsp tumeric
- 1/2 tsp cayenne
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp white pepper
- 2 TSBP water as needed (if the batter gets too thick)
- 1/4 cup corn kernels
- Optional: 1/8 cup diced pitted black olives
- 1/2 cup cooked/canned kidney beans – washed and drained
- 2 radishes, diced thinly
- 2 medium tomatoes, chopped finely OR 5 cherry tomatoes, quartered
- 1 TBSP piquanté peppers (peppadews) or 1 tsp chopped chilies
- 1 tsp smoked paprika
- 1 tsp fennel
- 1 tsp mustard or mustard powder
- 1 tsp cumin
- 1 TBSP apple cider vinegar
- 1 tsp oregano
- 1 tsp psyllium husk or 1 TBSP chickpea flour if needed to thicken (if not using non-stick pot)
- 1/4 avocado, mashed
- 1 tsp tahini
- 2 TBSP apple cider vinegar
- 2 TBSP lemon juice
- a few grinds of black pepper
- 1 tsp chili flakes
- 2 medium pickles, sliced thinly
- Salsa to serve
- Prep your flax egg and set aside to gel. Mix your dry pancake ingredients and set aside.
- Whisk together your lemon juice, soy milk and apple cider vinegar until frothy. Add the flax egg and mix properly.
- Pour wet into dry, then mix but don’t overmix. Fold in the corn kernels.
- If need be, add 1 TBSP of water at a time, but this may be more for the later stages of the pancake process as your batter sits a while.
- In a small non-stick pot add the kidney beans, radishes, tomatoes, piquanté peppers, oregano, paprika, fennel, mustard, cumin and 1 TBSP apple cider vinegar. Cook on medium heat for 10 minutes, then switch to low as the pancakes are still being made. It should thicken up on its own – if it doesn’t add a bit of psyllium husk powder or chickpea flour.
- Meanwhile, as your bean mash is getting cooked, heat a non-stick pan on medium-high until a splash of water sizzles on the pan.
- Spray the pan if necessary (I don’t recommend oil) and cook two pancakes of 1/4 cup each at a time with the lid on for about 5 minutes a side. If need be use the back of a wet spoon to spread out the batter into a nice round shape – look for medium-thin thickness, say 1 – 1.5 cm or so. These are thickish pancakes!
- Keep them warm under a lid or clean kitchen cloth when done and as you make each batch of 2 pancakes per pan, spraying your pan in-between sessions if need be.
- Mash your avo, tahini, apple cider, lemon juice, black pepper and chili flakes together.
- Serve your pancakes stuffed with the beans, topped with the salsa and avo mix, along with anything else you have on hand.
I think we can all agree that avo mashed with tahini, whatever the other ingredients, is an instant winner of pure gorgeous healthy fats all in one uber (but recommended) dose. I hate that my brain goes through phases where it questions everything I eat and what it will do to me – the whole does fat make you fat question, will protein add useless bulk, do tomatoes count as a serving of fruit, etc. Does anyone else get this? Crazy.
Anyhow, now and again I totally break free (even if it’s just for a meal) and put everything “naughty” in one dish and congratulate myself heartily because it turns out that it’s tasty and that’s why it’s good for you. Oh, and the powerhouse of nutrients that only veggies and other natural, non-refined products can bring to the table. At the same time, however, I like to keep it simple, so even when the ingredient list looks daunting or impossible, I like to think that at least most of the ingredients in this recipe and most of those on my Recipes Page are based on common, everyday items you’ll most likely have lying around. Beans, tomatoes, spices? Of course. The pancakes are a bit of a treat, but honestly, people are blending oats and bananas these days and getting away with it. Point being, work with what you’ve got and you’ll find veganism or even [occasional] healthy living doesn’t have to be an elite indulgence but something everyone can enjoy and partake in sustainably. Man-thing gives these pancakes his utmost seal of approval. He had guests over today just after lunch, so after a shopping trip for some kitty goodies he was rather ravenous and low on time, and dismissed my usually sacred “but those are for photos!” argument and demanded to be fed the pancakes immediately. I didn’t share my bean blitz, because honestly, photos(!), but he did get some mashed with baked beans and sided with GF pumpkin zucchini pie and steamed sweet potatoes. Usually I have to prompt him for opinions, but I was too busy making more pancakes to nag before he started rambling about how awesome they are and how amazing the texture is. Smugness extreme! These pancakes really are the bomb diggity. I usually suck lemons at pancakes but these just seemed to be no going wrong with them – huzzah! Seriously, these aren’t your fluffy, airy egg-y pancakes but thick and meal food. I must admit I am also crazy about the simplicity but pure yum of the bean filling – working with non-stick pots are the best because the ingredients sort of fold on each other and you don’t have to waste extra liquids which then compromise the texture or make stuff too runny. I could probably have added the rest of my beans atop the top pancake, but I in all honesty only managed 1.5 pancakes before I called it quits. Seriously, me, glutton extraordinaire! The avo-tahini mush and relish, along with the pickles, just rounds everything off beautifully with that combo of creamy and spicy sauce and salty bite. I’m always happy when I can keep my meals salt-free and rather get saltiness from combining spices or from something like pickled food. It’s always amazing to watch some people go wild on the salt shaker when they haven’t even tasted the food! Best of all, I got to finally use the can of corn kernels/nibs that has been tormenting me all this time in the pantry. Corn is pure candy to me, so that bit of sweetness just drives home so many layers of taste and flavour. You can easily add some vegan cheeze in between your stacks and microwave like this to make it even more ridiculous or if you have some serious munchies, but honestly I think this is perfect as is.
What is your #SundaySupper?