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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Corn and Jalapeno Griddle Cakes

RECIPE By PlantPlate
Looking for healthy plant-based brunch options? These satisfying, spicy sweetcorn griddle cakes are sure to impress! In fact, we're pretty sure you'll be happy eating these tasty morsels any time of the day.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Yield: Makes 10-12 Griddle Cakes

Notes:

You can use fresh, canned or frozen corn kernels for this recipe- choose whatever is easiest for you!

  • If using fresh corn, simply steam, grill or bake kernels until they are cooked, then slice them away from the cob using a sharp knife.
  • If using frozen kernels, defrost them completely, then pat dry with a towel before adding them to the batter.
  • If using canned kernels, look for brands with no sugar or salt added. Drain and rinse the kernels, then pat dry with a towel before adding to the batter.

We have used fresh jalapeno peppers for this recipe, but you could really substitute any other fresh seasonal chili. Just make sure to adjust the quantity of chili according to its spiciness! You can also use preserved jalapeños, either canned or jarred. Just rinse lightly and pat them dry with a towel before dicing and adding to the batter.

You will need a good non-stick fry pan to cook the griddle cakes without oil. There are plenty of affordable options available in stores or online, like this one.

To make this recipe soy-free, use almond milk instead of soy milk.

To make this recipe gluten-free, use an all-purpose gluten-free flour in place of the whole wheat flour.

 

Ingredients:

  • 1/2 cup soy or almond milk
  • 1 tsp. apple cider vinegar
  • 1/2 cup whole wheat flour
  • 1/2 cup fine cornmeal (or masa harina)
  • 1 1/2 tsp. baking powder
  • 1/2 cup water
  • 2 tsp green tabasco (or other mild hotsauce)
  • 1 1/2 cups corn kernels (see note above)
  • 2 tbsp finely diced red onion
  • 2 tbsp finely diced fresh jalapenos
  • 2 tbsp finely chopped fresh cilantro / coriander leaves

Instructions:

  1. Combine the soy or almond milk and the apple cider vinegar in a small bowl. Stir to combine, and set aside.
  2. In a separate mixing bowl, combine the whole wheat flour, cornmeal and baking powder, and stir to combine. 
  3. Add the water and green tabasco to the milk and vinegar mix, and whisk to combine. Add wet ingredients to dry, and mix lightly with a fork until just combined, making sure there are no dry ingredients stuck to the bottom of the bowl. Gently fold through the corn, diced onion, diced jalapenos and cilantro. Allow the mixture to stand for 10 minutes.
  4. Heat a non-stick frypan over a medium-high heat. When the pan is hot, drop large spoonfools of the batter in, and press down lightly to shape them into cakes approximately 1/2 an inch thick. Cook for 2-3 minutes, then flip and cook for a further 2-3 minutes. Transfer to a plate and continue the cooking process until no batter remains. (You can reheat any cakes that have cooled down in a 160°C / 320°F oven before serving)
  5. Serve griddle cakes topped with salsa, and with a side of salad or cooked green vegetables. They can also be eaten cold or hot as a snack.

You can wrap leftover griddle cakes in tin foil and keep them in the fridge for up to 2 days. To reheat, simply warm through in a pan, or place on a baking tray in a 160°C / 320°F oven for 8-10 minutes.