Vegan Corn Pancakes

Recipe and photographs by Mor Peleg

We don’t always use up all the cobs in the corn package; so in order to battle the time threatening them, why not make delicious pancakes that will let us enjoy the corn longer?!

Ingredients:

4 corncobs

½ cup cornmeal

¾ cup lentil flour (chickpea flour also possible, but lentil flour is tastier)

½ cup rolled oats

¾ cup water

2 stems spring onion, chopped

½ cup coriander/parsley, chopped (a solution to those herbs which didn’t make it to the soup)

½ fresh chili pepper, chopped (or dry)

1 flat tsp salt

¼ tsp black pepper

¼ tsp smoked paprika

2 ½ tbsp olive oil for the mixture

Optional: a pinch of dry ground coriander, 2 tbsp ground flax seeds, 2 tbsp chia seeds

Preparation:

Clean the corncobs of all the silks and husks, and superficially shave the kernels (not to the core of the cob), in order to avoid silks and hard shells from the cob core. Afterwards, move a knife over the cobs in a shaving or scrubbing motion, so as to remove the remaining corn core without the shell.

Thoroughly mix the flours in a bowl with the water, oil and spices – it is important to make sure there are no lumps. Add the rolled oats to the mixture and mix. Add the remaining ingredients (spices and herbs) and let rest for about 10 minutes. Meanwhile, heat the oven to 180 degrees.

“Knead” the mixture with your hands every now and then to let the liquids absorb well.

Take a bit of the mixture in your hand and “squeeze it” well until some liquids are released.

The mixture will be relatively crumbled and not solidified, but don’t worry! It will eventually all stick together after baking. If it does not stick together as in the picture, add to the mixture a bit of lentil flour diluted in some water.

Place the pancake on parchment paper slightly oiled with olive oil, and flatten it so it is tight (frying is also possible).

Place the tray in an oven that has been heating up for 15-25 minutes (depending on the oven). After approximately 10 minutes of baking, flip the pancakes, but if they are still soft and do not easily flip, wait another 5 minutes and try again.

The pancakes are ready to be eaten a few minutes after flipping them.

It is recommended to store in an airtight container in order to prevent drying out.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Mor’s recipes go to http://pormeleg.kitchen/

https://www.facebook.com/pormeleg.kitchen/

Recipe and photographs by Mor Peleg

Vegan Corn Pancakes

Recipe and photographs by Mor Peleg

 

Recipe and photographs by Mor Peleg

We don’t always use up all the cobs in the corn package; so in order to battle the time threatening them, why not make delicious pancakes that will let us enjoy the corn longer?!

Ingredients:

4 corncobs

½ cup cornmeal

¾ cup lentil flour (chickpea flour also possible, but lentil flour is tastier)

½ cup rolled oats

¾ cup water

2 stems spring onion, chopped

½ cup coriander / parsley, chopped (a solution to those herbs which didn’t make it to the soup)

½ fresh chili pepper, chopped (or dry)

1 flat tsp salt

¼ tsp black pepper

¼ tsp smoked paprika

2 ½ tbsp olive oil for the mixture

Optional: a pinch of dry ground coriander, 2 tbsp ground flax seeds, 2 tbsp chia seeds

Preparation:

Clean the corncobs of all the silks and husks, and superficially shave the kernels (not to the core of the cob), in order to avoid silks and hard shells from the cob core. Afterwards, move a knife over the cobs in a shaving or scrubbing motion, so as to remove the remaining corn core without the shell.

Thoroughly mix the flours in a bowl with the water, oil and spices – it is important to make sure there are no lumps. Add the rolled oats to the mixture and mix. Add the remaining ingredients (spices and herbs) and let rest for about 10 minutes. Meanwhile, heat the oven to 180 degrees.

“Knead” the mixture with your hands every now and then to let the liquids absorb well.

Take a bit of the mixture in your hand and “squeeze it” well until some liquids are released.

The mixture will be relatively crumbled and not solidified, but don’t worry! It will eventually all stick together after baking. If it does not stick together as in the picture, add to the mixture a bit of lentil flour diluted in some water.

Place the pancake on parchment paper slightly oiled with olive oil, and flatten it so it is tight (frying is also possible).

Place the tray in an oven that has been heating up for 15-25 minutes (depending on the oven). After approximately 10 minutes of baking, flip the pancakes, but if they are still soft and do not easily flip, wait another 5 minutes and try again.

The pancakes are ready to be eaten a few minutes after flipping them.

It is recommended to store in an airtight container in order to prevent drying out.

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Mor’s recipes go to: http://pormeleg.kitchen/

https://www.facebook.com/pormeleg.kitchen/

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