Shrove Tuesday a.k.a. Pancake Tuesday is just around the corner and if you’ve been tossing up between savoury or sweet pancakes these corn and spring onion pancakes are the best of both worlds.
The batter is spiked with polenta which adds a great nutty flavour and helps give these gluten-free pancakes a light, fluffy texture.
I’ve paired them with tofu bacon bits which are full of salty umami and a hint of sweetness from the maple. If you want to keep your pancakes savoury, serve them with a non-dairy sour cream or cream cheese but if you can’t imagine eating pancakes without maple syrup these are delicious swimming in the stuff.
Want more gluten-free vegan pancake options? We’ve got plenty of pancake recipes where these came from. Check them out in the slider below!
This recipe has been adapted from the Smith & Daughters’ Corn & Jalapeño Pancakes.
Questions about the recipe? Or do you want to change something about these savoury vegan pancakes? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
ingredients
For the tofu bacon bits
- 150g tofu
- 1 Tbsp. liquid smoked
- 2 Tbsp. tamari
- 2 tsp. maple syrup
- 1 Tbsp. vegetable oil
- 1 tsp. smoked paprika
- ⅛ tsp. fine sea salt
For the pancakes
- 485g non-dairy milk
- 2 Tbsp. apple cider vinegar
- 200g gluten-free flour, all-purpose
- ½ tsp. xanthan, leave out if your flour contains xanthan already
- 100g fine polenta
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. fine sea salt
- 1 ½ tsp. caster sugar
- 60g non-dairy butter, melted
- 85g corn kernels, defrosted if frozen
- 2-3 spring onion, thinly sliced
process
Start by making the tofu bacon bits. Combine the liquid smoked, tamari, maple syrup, vegetable oil, smoked paprika and salt in a medium bowl and mix well. Finely crumble the tofu into the bacon marinade and mix through until the tofu is well coated. Set to one side.
Combine the milk and apple cider vinegar in a jug, mix and set to one side.
In a mixing bowl sift together the flour, baking powder, baking soda, salt and polenta.
To the milk add the caster sugar and melted butter, stir well to combine and then pour into the dry mix. Whisk the batter until smooth and well combined. Stir in the corn kernels and sliced spring onion.
Place a frying pan on the hob and pre-heat on a low temperature (e.g. 2-3 of 6). Turn your grill on to high.
Place the tofu bacon bits on an oven tray and place under the grill, tossing every 2-3mins to prevent burning. The tofu is ready when it is crisp and very golden brown, this will take 10mins approx.
While the tofu is grilling lightly grease the frying pan with oil or butter. Pour the batter into the pan in your desired size and cook the pancakes for 2-3mins on each side.
Serve the pancakes topped with extra spring onions, tofu bacon bits and maple syrup.
More Pancake Recipes
NOTES: Corn and Spring Onion Pancakes
The batter for these corn and spring onion pancakes can be made the day before and kept in the fridge until you’re ready to make them. Likewise, you can marinate the tofu the day before and grill just before eating.
Recipe Questions
What GF flour do you use?
I use Dove’s Farm gluten-free flour and love the way it performs.
If you’re in the US try Bob’s Red Mill One for One gluten-free flour or King Arthurs all-purpose gluten-free flour.
Can I make these without xanthan gum?
I haven’t tried it and I wouldn’t recommend it. Xanthan gum is a binder and in this recipe is replacing gluten and eggs. If you are looking for a pancake recipe without xanthan gum try these sourdough pancakes.
Can I make this recipe without polenta?
I haven’t tried it and it will definitely affect the texture if you do leave it out. Polenta gets very goopy when it’s hydrated and in this recipe acts almost as an egg replacement. Let us know how you get on in the comments below if you try the recipe without polenta.
Can I make these pancakes sweet?
Yes leave out the corn and spring onions, half the amount of salt and add an extra tablespoon of caster sugar.
Can I make these pancakes a different flavour?
For sure, replace the corn with frozen peas and the spring onion with a handful of chopped mint for mint and pea pancakes. Try a cheese and chive version by replacing the spring onions with chives and adding a tablespoon of nutritional yeast instead of the corn. Or make them plain and leave out the corn and spring onion altogether.
What other toppings would you suggest?
- Sauteed mushrooms
- Blistered cherry tomatoes
- Slices of fried vegan sausage
- Chive cream cheese
- Sauteed spinach with a squeeze of lemon
- Smashed avocado
