Mexican Corn Griddle Cakes

With Pico de Gallo

So tasty and easy to make. Also, to save time, it is great served with salsa heaped on top.

Mexican Corn Griddle Cakes with Pico de Gallo (Serves 2) *Adapted from Emma Roche

Griddle Cakes:

  • ½ cup cashew or almond milk (1 part nuts to 3 parts water if you want to make your own)
  • 1 teaspoon apple cider vinegar
  • 1 cup corn meal or polenta
  • 1 cup corn flour (grind polenta in high-speed grinder if you don’t have masa)
  • 3 teaspoons baking powder
  • 1 ¼ cups filtered water
  • ½ medium onion, finely diced, or green scallions
  • 1½ cups frozen corn
  • ¼ teaspoon ground black pepper

Optional: 1 jalapeño, diced

1 small red pepper, diced

Pico de Gallo:

  • 4 Roma tomatoes, diced
  • 1 small red pepper, diced
  • 1 jalapeño, diced
  • ½ medium onion, finely diced
  • 1 large clove garlic, minced
  • 1 avocado, diced
  • Juice of 1 lime
  • Handful of chopped coriander leaves
  • 1 tablespoon salsa
  • 1 tablespoon sriracha
  • Black pepper to taste

Prepare the Pico de Gallo by adding all ingredients to a bowl and mixing well. Cover and refrigerate until serving time.

Prepare the Griddle Cakes by combining the non-dairy milk and apple cider vinegar in a small bowl. Stir to combine and set aside.

In a separate mixing bowl, combine corn meal, masa and baking powder. Stir to combine.

Add water to non-dairy milk and vinegar mixture. Whisk to combine. Add wet ingredients to dry ingredients and mix lightly with a fork until combined. Be sure there are no dry ingredients stuck to the bottom of the bowl. Gently fold in the corn and diced onion.

Heat a non-stick fry pan over medium-high heat. When the pan lets a drop of water sizzle, spoon in batter to form one large Griddle Cake or several smaller Cakes, ½ inch thick.

Cook 4-5 minutes until browned, then flip and cook another 4-5 minutes on the second side until browned.

Serve Griddle Cakes topped with salsa plus a side of steamed greens or a green salad.