recipes

Sweet Corn Scallion Pancakes

Nothing brightens up my morning better than a savory and filling breakfast that’s full of flavor, nutrients and color. Today, we’re going with this recipe for savory corn and spring onion pancakes – one with hints of sweetness from fresh corn kernels and bits of delicious flavor from spring onions and onions, all in a rice flour and cornmeal batter. It’s a cinch to make and simply delicious!




Sweet Corn Scallion Pancakes




Total Time

50 mins

Prep: 20 minutes

Cook: 30 minutes

Servings

8

Nutrition

204 cals

Let’s begin with pulsing two cups of fresh corn kernels with some coconut oil and buttermilk in the blender until mostly smooth. Next up, transfer the corn mixture into a bowl and then add in another cup of corn kernels, some chopped spring onions and diced onions. In another bowl, sift together rice flour, cornmeal, baking powder and salt, then mix dry ingredients with wet ingredients and stir them together until just combined.

Heat up a little coconut oil in a non-stick skillet over medium heat, and then scoop two heaping tablespoons of batter into the pan, using a spatula to press down on the batter to form a circle. Allow the batter to cook for a while until the bottom is golden brown, then flip the pancake over and let it cook a little more until the other side is also golden. When all the pancake batter has been used up, garnish these beautiful savory pancakes with a sprinkling of chopped spring onions. Breakfast is served!

Sweet Corn Scallion Pancakes Sweet Corn Scallion Pancakes Sweet Corn Scallion Pancakes

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Ingredients

  • 3 cups of corn kernels (about 3 ears of corn)
  • 2 tablespoons of coconut oil + more for cooking
  • ½ cup of buttermilk
  • 1 cup of chopped spring onions + more for garnishing
  • ½ cup of diced yellow onions
  • ¾ cup of rice flour
  • ½ cup of cornmeal
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt

Directions

  1. Place 2 cups of corn kernels with coconut oil and buttermilk in your blender and pulse until mostly smooth
  2. Transfer the corn mixture into a bowl and combine it with the remaining cup of the corn kernels, chopped spring onions and diced onions
  3. In another bowl, sift together rice flour, cornmeal, baking powder and salt
  4. Mix dry ingredients with wet ingredients and stir well until just combined
  5. Heat up a little coconut oil in a non-stick skillet over medium heat, and scoop about 2 large tablespoons of batter onto the skillet, pressing down with a spatula to form a circle
  6. Allow batter to cook until the bottom is golden brown, then gently flip over with a spatula and allow pancake to cook some more until the other side is also golden
  7. Repeat until all the batter has been used up
  8. Garnish the pancakes with freshly chopped spring onions




Nutrition

Calories

204 cals

Fat

4.7 g

Protein

4.3 g

Carbohydrates

36.2 g

Sugar

3.4 g

Fiber

2.6 g

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