These pancakes make a great savory weekend brunch. The cakes are soft on the inside and crisp on the outside, and the pesto adds bite. The pesto can be made a day ahead of time and stored in the fridge in an airtight container, but give it time to warm back up to room temperature before serving. This recipe makes about 7 pancakes, and you'll probably have some pesto left over.
1 large bunch cilantro, bottom 1-2 inches of stem removed (about 2 cups packed)
3/4 c walnuts
2-3 cloves garlic
1/3-1/2 c olive oil
3 T nutritional yeast
1 T + 1 t lime juice
1 T rice vinegar
1 T agave nectar
1/2 t paprika
1 c cornmeal
1 c boiling water
1/2 c corn flour
1 t baking powder
1/2 t salt
1 c almond milk
2 T olive oil, plus more for cooking
3/4 c corn kernels, fresh or frozen
- Peel garlic, and toast garlic and walnuts over medium heat until fragrant, about 3 minutes, watching carefully to prevent nuts from burning.
- Combine all ingredients in a food processor and pulse until ingredients are well-combined but still distinct, scraping down the sides and adding more oil as necessary. Store in an airtight container or cover tightly until ready to serve.
- In a large mixing bowl, combine cornmeal and boiling water to make a soft dough. Cover tightly and let sit for 10 minutes.
- Meanwhile, whisk baking powder and salt into corn flour.
- Vigorously whisk corn flour mixture, almond milk, and oil into cornmeal until smooth. Whisk in corn kernels.
- Heat a heavy-bottomed skillet or griddle over medium-high heat. Coat with oil to prevent pancakes from sticking. Scoop 1/2 cup batter for each pancake onto the skillet. Allow to cook undisturbed for about 3 minutes, then turn and continue cooking until golden on both sides, about 2 more minutes. (If making more than a single batch, keep finished pancakes warm in a 200° oven.)
- Top pancakes with cilantro pesto and serve.