Savory Corn Pancakes w/ Cilantro Dill Cream Sauce (Vegan + Oil Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory corn pancakes made with masa and fresh green chiles, topped with a cilantro-dill cream sauce. They taste like tamales in pancake form and make for an unusual, flavorful breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup unsweetened plain cashew yogurt
- 1 tablespoon dried dill
- 1/2 tablespoon fresh cilantro
- 1 teaspoon salt
- Juice of 1/2 lime
- 2 flax eggs (2 tablespoon flax meal + 6 tablespoons water)
- 1 cup Bob’s Red Mill masa harina
- 1/2 cup Bob’s Red Mill organic unbleached all-purpose flour
- 3 tablespoons Bob’s Red Mill cornstarch
- 2 tablespoons nutritional yeast
- 1 tablespoon baking powder
- 1/2 teaspoon ground cumin
- 1-2 cups unsweetened plain almond milk
- 2 tablespoons plain unsweetened cashew yogurt
- 1 cup corn kernels (fresh or frozen)
- 2 ounces chopped green chiles
- 3 tablespoons chopped scallions + 1 teaspoon for garnish
- 3 tablespoons chopped cilantro + 1 teaspoon for garnish
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 261mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 80mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.