- Corn Pancakes (makes 8):
- 1 1/2 Cups corn flour
- 1/4 Cup corn starch
- 1 teaspoon salt
- 2 Cups water, + 1/4 cup cooking liquid (from below)
- Steam:
- 1 bell pepper, diced
- 10 oz fresh baby spinach
- 1/4 Cup water
- 4 Tablespoons gluten-free tamari sauce
- 2 cloves of garlic, minced
- Optional: 1 teaspoon red pepper flakes
Directions:
- In a medium saucepan on medium heat, steam your pepper, spinach, and garlic in your liquid & red pepper flakes (if using) until your peppers are tender (about 5 minutes).
- Combine your corn flour, starch, liquid, and spices in a bowl and stir to combine.
- Once your spinach & peppers are steamed, fold them & the liquid into your batter. Be sure to stir to incorporate all ingredients!
- On a medium-high heat greased skillet, spoon 1/3 Cup of your batter per pancake. Fry each side (about 5 minutes) until golden. Transfer each pancake to a baking sheet until you’ve finished up all of your batter!
- Serve your pancakes topped with your mushroom gravy. For this meal’s protein, I baked plain Nasoya Sprouted Super Firm tofu on a greased baking sheet at 400 degrees Fahrenheit for 30 minutes (flipping halfway through).
- Enjoy eating whole!
Questions? Comments? :)