Recipe: Mexican Blue Corn and Zucchini Pancake with Fajita Veggies
I have yet to find corn tortillas at the store that are made in a completely gluten-free facility. So, when I’m craving fajitas, this is what I make. I call it a pancake because it’s much thicker than a typical tortilla. You can use yellow corn flour if you can’t find the blue variety. I like the blue because it tastes a little nuttier and looks absolutely beautiful. The grated zucchini adds some moisture to the pancake because I find the corn flour too dry on its own. I always cheat and use pre-cut fajita vegetables I get at the store because it saves me the time of chopping myself and I don’t have to buy five different colors of peppers. I like to top mine with lettuce and salsa verde for a nice crisp bite.
1/3 cup blue corn flour
1/3 cup water
1/4 grated zucchini
2 teaspoons salt
1 tablespoon chili powder
Fajita veggies (I used a pre-cut blend of bell peppers, jalapeno pepper, celery, onion, garlic and cilantro)
1 tablespoon fajita seasoning
Salt and pepper to taste
1 teaspoon olive oil (or any oil of your choice)
Optional toppings: lettuce, salsa, guacamole, gluten-free tortilla chips, black beans, refried beans, vegan cheese
In a small bowl, combine the blue corn flour, water, zucchini, salt and chili powder. Preheat a small nonstick saute pan to low to medium heat, and pour in the flour mixture once hot. Cook 3-4 minutes on that side or until you notice the edges browning. (There is not exact science to this. The cooking time will depend on how thick your pancake is.) Then flip with a spatula to cook the other side. Meanwhile, add the oil to another small saute pan to low-medium heat. Once hot, add the fajita veggies, fajita seasoning, salt and pepper. Cook about 5 minutes or until all the veggies become soft. When both the pancake and veggies are soft, flip pancake onto a plate and power the veggies overtop. Then top with any toppings of your choosing.