Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Fiesta Nacho Pancakes

Allergen Notes: Nut-free, soy-free (check ingredient labels of vegan milk, cheese, and sour cream to avoid allergens)

Wake up breakfast pancakes–it's time to try something new! Turn sweet pancakes into something savory and enjoy them for breakfast, lunch, or dinner! This recipe incorporates some of the ingredients you might find in a platter of nachos and is just as simple to make. A quick sauté of colorful veggies and a few humble toppings are all you need. Black beans add texture and protein. The recipe is scrumptious with the toppings mentioned here, but if you need a cheese fix, try a vegan nacho sauce like Trader Joe's. When your kids ask you to make breakfast for dinner, you have the perfect answer: Nacho Pancakes!

Ingredients

Vegetables
 1 tablespoon olive oil
 1/2 red bell pepper, chopped in 1/4-inch pieces
 3 scallions, thinly sliced, reserve some for garnish
 1/2 teaspoon salt
 1/3 cup cooked or canned black beans, rinsed
 2 large garlic cloves, minced
Batter
 1 1/2 cups unsweetened, non-dairy milk
 1 tablespoon olive oil
 1 teaspoon mild vinegar
 1 cup all-purpose flour
 1/4 cup cornmeal
 1 teaspoon salt
 1 teaspoon baking powder
 1/2 teaspoon ground cumin
 1/2 teaspoon chili powder
 1/2 teaspoon baking soda
 1/2 cup shredded vegan cheddar cheese
Toppings
 Salsa, black olives, guacamole or avocado, chopped tomatoes, vegan sour cream, vegan cheese sauce, chopped cilantro or basil

Directions

Heat oil in a large (non-stick, preferred) pan. You will use this pan to both sauté the vegetables and make the pancakes. Add the peppers, about 2/3 of scallions, and salt. Cook, stirring occasionally, until the peppers are soft, about 8 minutes. Add the black beans and garlic. Cook for a few minutes more then remove from heat and set aside while you make the batter.

In a measuring cup or small bowl, mix together the milk, oil, and vinegar. In a large bowl, stir together the flour, cornmeal, salt, baking powder, cumin, chili powder, and baking soda. Pour the wet ingredients into the dry and gently stir, without over-mixing. Stir in the cooked vegetables and shredded cheese.

Scrape out any bits of cooked vegetables and set the pan over medium heat. When hot, use a 1/4 cup measure to ladle batter into the pan. Let cook for about 4 minutes, until bubbles start to form on the top, then flip and cook on the other side for another several minutes. Transfer pancakes to a plate and cover with a clean dish towel to keep them warm. Repeat until all the batter is used. If you're doubling the recipe, set the oven to 250ºF and transfer cooked pancakes to a plate in the oven to keep warm while you cook.

To serve, layer pancakes with your favorite toppings. If you're using cheese sauce, layer it in between pancakes as well. Garnish with sour cream, remaining scallions, and fresh herbs.

Fiesta Nacho Pancakes

Fiesta Nacho Pancakes

DifficultyEasy
YIELDS
10 to 12 pancakes

Fiesta Nacho Pancakes
INGREDIENTS

Vegetables
 1 tablespoon olive oil
 1/2 red bell pepper, chopped in 1/4-inch pieces
 3 scallions, thinly sliced, reserve some for garnish
 1/2 teaspoon salt
 1/3 cup cooked or canned black beans, rinsed
 2 large garlic cloves, minced
Batter
 1 1/2 cups unsweetened, non-dairy milk
 1 tablespoon olive oil
 1 teaspoon mild vinegar
 1 cup all-purpose flour
 1/4 cup cornmeal
 1 teaspoon salt
 1 teaspoon baking powder
 1/2 teaspoon ground cumin
 1/2 teaspoon chili powder
 1/2 teaspoon baking soda
 1/2 cup shredded vegan cheddar cheese
Toppings
 Salsa, black olives, guacamole or avocado, chopped tomatoes, vegan sour cream, vegan cheese sauce, chopped cilantro or basil

DIRECTIONS

Heat oil in a large (non-stick, preferred) pan. You will use this pan to both sauté the vegetables and make the pancakes. Add the peppers, about 2/3 of scallions, and salt. Cook, stirring occasionally, until the peppers are soft, about 8 minutes. Add the black beans and garlic. Cook for a few minutes more then remove from heat and set aside while you make the batter.

In a measuring cup or small bowl, mix together the milk, oil, and vinegar. In a large bowl, stir together the flour, cornmeal, salt, baking powder, cumin, chili powder, and baking soda. Pour the wet ingredients into the dry and gently stir, without over-mixing. Stir in the cooked vegetables and shredded cheese.

Scrape out any bits of cooked vegetables and set the pan over medium heat. When hot, use a 1/4 cup measure to ladle batter into the pan. Let cook for about 4 minutes, until bubbles start to form on the top, then flip and cook on the other side for another several minutes. Transfer pancakes to a plate and cover with a clean dish towel to keep them warm. Repeat until all the batter is used. If you're doubling the recipe, set the oven to 250ºF and transfer cooked pancakes to a plate in the oven to keep warm while you cook.

To serve, layer pancakes with your favorite toppings. If you're using cheese sauce, layer it in between pancakes as well. Garnish with sour cream, remaining scallions, and fresh herbs.

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