The idea of being on a diet is rather strange to me. Isn’t diet merely what one eats? Paleo. Vegan. Omnivore. Does it need to have a specific moniker? The things consumed change seasonally, annually, as life changes, and evolutionarily, but do you need to think about “being on a diet” or having a “special diet”?
What do those people who just eat everything go by? I suppose they may call themselves Foodies. Or maybe Good Eaters. I like to consider myself a good eater, when referring to quantity and frequency, but I’m rather particular and picky when it comes to the kind and type of food. I wish it wasn’t so, but for now at least, that’s how it goes.
But you know what I do like? Pancakes. And I’ve tried lots of different kinds just to make sure that they’re still good, haven’t lost their charm, or fallen out of taste or fashion with the current diet. Not surprisingly, they hold up. Every. Single. Time.
These pancakes passed the test with flying colors. I wanted to try something outside of my usual go-to recipe to test the limits of my pancake-ness (pancake-awareness? pancake-ability? pancake-realm?) and to fit within the current eating parameters. These should be tried no matter what type of eater you are, as long as you’re a hungry one!
Vegan, Dairy Free, Gluten Free, Sugar Free
1/2 c. corn, fresh or frozen (thawed if frozen)
1 c. unsweetened plain almond milk
1 c. cornmeal
1/2 c. millet flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 heaping Tbsp. unsweetened applesauce
2 Tbsp. canola oil
2 Tbsp. fresh lemon juice
1. In a blender, pulse corn and almond milk 5 times or so to roughly chop up the corn.
2. Add all other ingredients to blender. Blend for a few seconds, or until combined. You might need to use a spatula to stir up the dry ingredients and better incorporate everything before (or in the middle of) blending. There should still be some little bits of chunky corn.
3. Let the batter rest for 10 minutes.
4. Preheat a cast-iron pan, nonstick skillet, or griddle over medium heat. Use a bit of oil on the pan and spatula to prevent sticking.
5. Warm oven to 250 F or so and place cookie sheet inside. This will keep the pancakes warm while you cook all of them.
6. Use a ladle to spoon out pancakes. When bubbles start to appear evenly over the surface, they’re ready to flip. Maybe 2-3 minutes per side.
7. Flip and marvel at the lovely golden color. Let the other side cook. You may need to flip back to ensure a lovely golden color on both sides.
8. Place finished pancakes in oven to stay warm and repeat steps 6-7 to cook remaining pancakes. Oil pan and spatula again as needed.
9. Serve with maple syrup, fresh fruit, butter (or butter-like spread), bacon, eggs, fried tomatoes, or whatever your breakfast item of choice within your current diet is.
Recipe adapted from The Post Punk Kitchen