Venezuelan Cachapas (Vegan Corn Pancakes)

Name: Venezuelan Cachapas (Vegan Corn Pancakes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Venezuelan
Ingredients: 1 ½ cups fresh corn kernels (or thawed frozen corn); ¼ cup cornmeal; ⅓ cup unsweetened oat milk (or other plant-based milk); 1 tablespoon caster sugar; ¼ teaspoon fine sea salt; 1 tablespoon vegan butter (for greasing pan); 115g vegan mozzarella cheese (sliced or grated)

These golden Venezuelan cachapas are sweet corn pancakes with a delightfully soft texture, traditionally enjoyed as a street food favourite. Our plant-based version replaces dairy with oat milk and uses melty vegan mozzarella, creating an authentic taste whilst keeping everything completely vegan. Perfect for breakfast, brunch, or a light meal.

Allergens:May contain soya (vegan butter and cheese), May contain nuts (if using cashew-based cheese), May contain gluten (check vegan butter and cheese labels)

Details

Author: CuisineSavvy
Cuisine: Venezuelan
Course: Breakfast
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Diet: Vegan
Tags: Venezuelan, Corn Pancakes, Street Food, Latin American, Gluten-Free Option, improvedByTheCommunity

Nutritional Values

High in fibre from corn and cornmeal; naturally gluten-free base; lower in saturated fat than traditional versions; provides complex carbohydrates for sustained energy; sweetcorn offers vitamin C and folate; suitable for vegans and vegetarians

Nutrient	Amount	% Daily Value
Calories	210 kcal	--
Total Fat	10 g	13%
Saturated Fat	6 g	30%
Monounsaturated Fat	3 g	--
Polyunsaturated Fat	1 g	--
Sodium	290 mg	13%
Total Carbohydrate	23 g	8%
Dietary Fiber	2 g	7%
Total Sugars	5 g	--
Protein	9 g	18%

Ingredients

1 ½ cups fresh corn kernels (or thawed frozen corn)
¼ cup cornmeal
⅓ cup unsweetened oat milk (or other plant-based milk)
1 tablespoon caster sugar
¼ teaspoon fine sea salt
1 tablespoon vegan butter (for greasing pan)
115g vegan mozzarella cheese (sliced or grated)

Instructions

Add the corn kernels, cornmeal, plant-based milk, sugar, and salt to a blender or food processor. Blend until you achieve a smooth batter with a slightly thick, pourable consistency. Some small corn pieces are fine for texture.
Heat a large non-stick frying pan or griddle over medium heat. Add a small knob of vegan butter and allow it to melt, coating the pan evenly.
Pour approximately 80ml (⅓ cup) of batter onto the hot pan for each cachapa. Use the back of a spoon to gently spread the batter into a round shape, about 12cm in diameter.
Cook for 3–4 minutes on the first side until bubbles form on the surface and the edges begin to look set and golden brown.
Carefully flip the cachapa using a spatula and cook for another 2–3 minutes until golden and cooked through.
Place sliced vegan mozzarella on one half of the cachapa whilst it's still hot. Fold the cachapa in half to enclose the cheese, allowing it to melt from the residual heat.
Repeat with the remaining batter, adding more vegan butter to the pan as needed between batches.
Serve the cachapas warm, folded with the melted vegan cheese inside. Optionally garnish with fresh herbs or serve alongside sliced avocado.

Venezuelan Cachapas (Vegan Corn Pancakes)

These golden Venezuelan cachapas are sweet corn pancakes with a delightfully soft texture, traditionally enjoyed as a street food favourite. Our plant-based version replaces dairy with oat milk and uses melty vegan mozzarella, creating an authentic taste whilst keeping everything completely vegan. Perfect for breakfast, brunch, or a light meal.

Ingredients
[ ] 1 ½ cups fresh corn kernels (or thawed frozen corn)
[ ] ¼ cup cornmeal
[ ] ⅓ cup unsweetened oat milk (or other plant-based milk)
[ ] 1 tablespoon caster sugar
[ ] ¼ teaspoon fine sea salt
[ ] 1 tablespoon vegan butter (for greasing pan)
[ ] 115g vegan mozzarella cheese (sliced or grated)

Instructions
[ ] 1. Add the corn kernels, cornmeal, plant-based milk, sugar, and salt to a blender or food processor. Blend until you achieve a smooth batter with a slightly thick, pourable consistency. Some small corn pieces are fine for texture.
[ ] 2. Heat a large non-stick frying pan or griddle over medium heat. Add a small knob of vegan butter and allow it to melt, coating the pan evenly.
[ ] 3. Pour approximately 80ml (⅓ cup) of batter onto the hot pan for each cachapa. Use the back of a spoon to gently spread the batter into a round shape, about 12cm in diameter.
[ ] 4. Cook for 3–4 minutes on the first side until bubbles form on the surface and the edges begin to look set and golden brown.
[ ] 5. Carefully flip the cachapa using a spatula and cook for another 2–3 minutes until golden and cooked through.
[ ] 6. Place sliced vegan mozzarella on one half of the cachapa whilst it's still hot. Fold the cachapa in half to enclose the cheese, allowing it to melt from the residual heat.
[ ] 7. Repeat with the remaining batter, adding more vegan butter to the pan as needed between batches.
[ ] 8. Serve the cachapas warm, folded with the melted vegan cheese inside. Optionally garnish with fresh herbs or serve alongside sliced avocado.

https://www.cuisinesavvy.com/recipe/venezuelan-cachapas-vegan-corn-pancakes

External Recipes

Venezuelan Cachapas Corn Pancakes (Health Score: 68)

HealthScore: 76

HealthScore 76/100, model-migration calibration v2 from raw rubric score 46/100: whole-food plant-based quality 46/70; fibre and macronutrient quality 10/30; deductions: added oils -5, refined starches sugars -3, sodium -2. Whole-plant categories identified: whole grains / starchy vegetables, herbs & spices.