Want to eat pancakes for dinner? Why not make them savory pancakes? I adapted this recipe from one I found on Eating Well for Corn and Basil Pancakes. The original recipe contained milk and eggs so I veganized it and swapped out cilantro for most of the basil. I’m pretty sure these would be amazing with just basil, but I had a lot of cilantro on hand.
I also doubled the amount of batter per corn and cilantro because it didn’t look like there would be enough batter to hold everything together otherwise. They turned out really yummy! I served these with the cucumber dill salad from my last post and vegan crab cakes from Sophie’s Kitchen. These savory pancakes are perfect to make on a summer night with fresh corn!
1 cup flour
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp Ener-G Egg Replacer powder mixed with 8 Tbsp warm water
2 Tbsp olive oil
1 cup soy milk
2 cups corn
1/2 cup fresh cilantro (+basil), chopped
- Combine the flour, baking powder, salt, and ground black pepper together in a mixing bowl.
- In a separate small bowl, whisk together the warm water and Ener-G Egg Replacer powder. Add this to the dry ingredients along with the olive oil and soy milk. Whisk it all together until combined, but don’t overmix.
- Stir in the corn, cilantro, and basil.
- Heat a skillet over medium heat, and drizzle in a little olive oil. Using a measuring cup, scoop about 1/4 – 1/3 cup of batter for each pancake. Cook the pancakes until they start to bubble and the edge start to dry, then flip and allow the pancake to get golden brown.
- Sprinkle some chopped cilantro on top, serve right away and enjoy!
I went to Eataly the other day, which is right around the corner from where I work. It’s an Italian Market that has all kinds of imported food from Italy as well as lots of places to eat within the market. I picked up a loaf of bread while I was there called Mais, which is made with corn. It turned out to be pretty dry, and after reading up on it, it’s intended to be eaten with soup, stew, etc. so you can sop up the liquid. This makes it a perfect bread for making French toast.
I’ve used bananas in the past to make vegan french toast, but I decided to try out apple sauce to replace the eggs this time. It turned out really well and the French toast ends up tasting like an apple cider donut. Perfect for fall!
4-6 thick slices of bread (I used Mais)
1/2 cup apple sauce
1 cup soy milk
5 tablespoons of flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pumpkin pie spice
- In a mixing bowl, combine the apple sauce, soy milk, flour, vanilla, cinnamon, nutmeg, and pumpkin pie spice. Whisk it until it’s fully combined without lumps.
- Slice your bread in thick slices. Soak the slices in the batter allowing it to absorb into the bread for a minute.
- Heat a skillet over medium heat. Melt some vegan butter in the skillet so the French toast won’t stick. Place the battered bread slices into the skillet. Keep an eye on it as it cooks and flip it with a spatula so both sides cook evenly. Vegan French toast will probably take a little longer to cook than non-vegan French toast, but it turns out best when you cook it slowly on medium heat. The French toast is ready when it’s crispy and golden brown on both sides.
- Drizzle with maple syrup and enjoy!
This Polenta Breakfast Casserole in some ways is the vegan equivalent of a quiche without the crust. It takes a little bit of time to prepare, but is the perfect dish if you’re having guests for brunch or just to treat yourself on a lazy Sunday like I did today. This recipe is based on a recipe by Alicia Silverstone called Polenta Casserole with Seitan. I modified her recipe slightly, which is what I’m posting here.
1 1/2 cups polenta or cornmeal
5 cups of water
1 medium size head of cauliflower cut in large pieces
2 pinches of sea salt
1 package of Gimme Lean vegan breakfast sausage
1 small yellow onion
2 cloves of garlic
1 cup of frozen corn
6 asparagus spears
1/3 cup of soy milk
1 1/2 tablespoons of soy sauce
1/4 – 1/2 cup chopped parsley
2 green onions
- Bring water, polenta, and salt to a boil in a large pot and then reduce heat. Simmer the polenta for 30 minutes stirring frequently. If you don’t stir it, it will stick and get lumpy. In a separate pot steam the cauliflower until soft. It will get mashed into the polenta later so it should be a mash-able consistency.
- Preheat the oven to 350 degrees. Lightly oil an 8×8 casserole dish with a little olive oil.
- Prep your veggies. Chop the onion and shallots, asparagus, and parsley. Press or mince the garlic.
- Saute the onion, shallots, and garlic. Then crumble up the sausage and saute it until the edges get a little crispy.
- Layer the vegan sausage in the casserole dish. Then put the corn, asparagus, onions, garlic, and shallots in an even layer on top.
- Remove the polenta mixture from the heat after the 30 minutes. Add soy milk, and soy sauce. Mash the cauliflower and polenta together until there are no large cauliflower chunks. Add the chopped parsley and shallots and mix well. Taste to see if you need more salt or want to add other seasonings. Next time I make this I may add in some garlic powder and other seasonings to spice up the polenta a little.
- Spoon the polenta mixture into the casserole dish as the top layer. Smooth the top with a spatula, poke a few holes in the surface, and pour a little soy sauce on top.
- Bake for 30 to 40 minutes, then let it cool 15 minutes before serving.