Vegan Corn Cakes



  • 2 teaspoon oil
  • 1/4 cup finely chopped button mushroom
  • 1/4 cup finely chopped red bell pepper
  • 1/2 cup corn kernels
  • 1 scallion chopped
  • 1/2 cup finely ground corn meal
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon oil
  • 1 cup thin coconut milk
  • 1/4 cup water
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin seed (optional)
  • salt to taste
  • Chopped tomato, spring onion, cilantro for garnish


  • Add 2 teaspoon oil to a skillet and when hot add mushroom, bell pepper, corn kernels and saute for about 8-10 minutes.
  • Add chopped scallion and mix and turn off the heat.
  • In a mixing bowl add the flours, salt, baking powder, baking soda, chili powder, and cumin seed and mix well
  • Add coconut milk, water, 1 tablespoon oil and whisk until smooth (batter should be similar to pancake consistency)
  • Transfer the sauteed vegetables to the batter and mix well
  • Heat a skillet and spray a little oil.  Pour mixture spoonful of batter and cook for 2-3 minutes.  Turn over and cook further 2-3 minutes until golden.
  • Transfer to a plate and garnish with toppings as mentioned above or any of your favorite topping.
  • This will go well with tomato-chili salsa or even a dollop of sour cream (optional and non vegan)
  • Yields: 6-8 pancakes

Source: Chelvi’s Original

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