Vegan Corn Pancakes

I discovered corn pancakes in my recent trip to Barcelona for the Primavera Sound Music Festival. In one of their food booths they were selling fresh corn pancakes and I love it so much I had it two days in a row! Apparently it is a well known Venezuelan dish called Cachapas which they often eat with a slab of white cheese in the middle. I've created a dairy-free version, here's how it works:


- 2 corn on the cob

- 1 1/4 cup oatmeal

- 1 table spoon coconut oil

- 1/2 cup almond milk

- A pinch of salt

- 1/4 teaspoon baking powder

- Toppings: avocado, tomatoes


1. Instead of using frozen corns, steam 2 fresh corn on the cob and slice off the corn bits with a knife

2. Blend on high speed the cooked corn, oatmeal, coconut oil, almond milk, salt and baking powder until mixture ix very gooey

3. Place a tennis ball size worth of batter on a pan in medium heat and flatten it slowly

4. Flip the pancake on both sides and cook through

5. For the toppings, simply add avocado slices or panfry chunks of corn and tomatoes with salt and pepper



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