Corn Pancakes with Spinach and Peppers

• 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

• Mushroom Gravy recipe

Directions:

1. 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).
2. Combine your corn flour, starch, liquid, and spices in a bowl and stir to combine.
3. Once your spinach & peppers are steamed, fold them & the liquid into your batter.  Be sure to stir to incorporate all ingredients!
4. 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!
5. 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). 
6. Enjoy eating whole!

Tags: chinese brown sauce, corn pancake, dairy free, easy, eating whole, egg free, gluten free, nasoya, nut free, pancake, pepper, scallion pancake, soy free, spinach, vegan, vegetarian