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


  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).pre steamedsteamed
  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!pre stirbatter
  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!fry it up!golden delicious
  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).  pancakes and tofu
  6. Enjoy eating whole!


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