Prep: 15 minutes Cook: 15 minutes
Serves:Makes 11-12 griddle cakes
These are a wonderful savory griddle cake, best served with some kind of a topping, such as fresh tomatoes, salsa, mushroom sauce, gravy, or try Red Pepper Sauce (recipe in Sauces).
- 1 1/3 cups non-dairy milk
- 1 tbsp lemon juice
- 1 cup cornmeal
- 1/4 cup brown rice flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- dash salt
- 1 cup frozen corn kernels, thawed
- 1 cup zucchini, grated
- 1/2 cup green onions, chopped
- 2-3 tbsp black olives, chopped
- 2 tbsp pimientos, chopped
- 2 tbsp fresh parsley, chopped
Combine non-dairy milk and lemon juice in a measuring cup and set aside.
Combine the cornmeal, flour, baking powder, baking soda and salt in a mixing bowl. Combine the remaining ingredients in another mixing bowl. Add the non-dairy milk mixture to the cornmeal mixture and mix well, then stir in the vegetable mixture. Ladle batter by 1/4 cup scoops onto a hot non-stick griddle and cook until golden brown (this takes a bit longer than pancakes). Flip and cook until griddle cakes are browned on both sides. Keep warm in a low oven until ready to serve.
Notes: To make these without brown rice flour, use 1 1/4 cups of cornmeal. You may also use other vegetables in this dish to change up the flavors. If you use garlic, onion and peppers, you may want to saute them in a very small amount of vegetable broth before using in this recipe. Fresh chopped tomatoes and olives will need to be drained well before using in this dish. Try cilantro, or another favorite fresh herb of your choice, instead of parsley, for another flavorful variation.