CACHAPAS (Savoury Corn Pancakes)
As someone who’s lived in South America and LOVES Latin food, I’m beyond excited to share this easy recipe with you!
These savoury corn pancakes are a traditional Venezuelan and Colombian dish, called cachapas. 🌽
They’re served with soft cheese (Terra Nut Cheese is just perfect! 😇) and make a healthy breakfast, snack or any meal! My version is vegan, of course. It can easily be made gluten and oil free, remaining 100% delicious. 😋
See all the steps here:
3 cups of corn (fresh or thawed from frozen);
½ cup plant milk;
⅓ cup cornmeal flour;
3 tbsp all-purpose flour (gluten-free if needed);
2 tbsp ground flax seeds;
½ tsp baking powder;
½ tsp salt;
¼ - ½ tsp cumin (to taste);
¼ tsp turmeric powder;
¼ tsp paprika powder;
olive oil for cooking (unless you’re using a non-stick pan)
Thaw 3 generous cups of corn if you’re using frozen. You can place the bowl with corn in hot water to get it to thaw more quickly. Drain any extra water from the corn and transfer it into a food processor.
Add plant milk, cornmeal flour, all-purpose flour, flax seeds, baking powder, salt, turmeric, cumin and paprika. Blend until it gets smooth, but still a bit chunky. Use a rubber spatula to scrape the sides, if necessary.
Let the batter sit for about 10 minutes to get the flax seeds activated, then stir a few times before cooking.
Preheat a pan to medium heat. Brush it with some oil, unless you’re using a non-stick pan. Scoop 2 large spoons of batter onto the pan, even the batter out, forming a pancake with your spoon. You can also use a ¼ measuring cup, instead of a spoon.
Cook for 3 - 4 minutes, until most of the pancake’s surface gets dry, then flip with a thin spatula and cook for about 2 minutes on the other side, until golden brown.
Serve with guacamole, any of Terra cream cheeses and a side salad.
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