A Recipe For Mother's Day: Vegan Jalapeño Hotcakes

An original from Mrs. Murry’s Naturals.

By EatOkra

"My family is from Monroe Louisiana and we have an okra and tomato dish has been passed down from generations. We use purple okra from a local farm that, after the heat hits it, turns green, like regular okra. It is a must to have on New Years for good luck! We also have this on Mother's Day with jalapeño hot cakes." - Iesha Murry, Founder and CEO of Mrs. Murry's Naturals

Vegan Jalapeño Hotcakes

Ingredients:

• 1 cup yellow cornmeal

• ½ cup unbleached flour (or gluten-free all-purpose blend)

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 Tbsp sugar (optional, but classic)

• ¾ cup unsweetened full fat coconut milk

• 1 tsp apple cider vinegar (or lemon juice)

• 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water, let sit 5 min)

• 1 small jalapeño, finely chopped (seeds removed for less heat)

• ¼ cup finely chopped green onions or chives

• ¼ cup finely chopped corn (optional, adds a sweet pop)

• Neutral oil for frying (like canola or grapeseed)

Instructions:

1. Prep Flax Egg: In a small bowl, combine flaxseed meal and water. Set aside for 5–10 minutes until thickened.

2. Mix Wet Ingredients: In another bowl, mix plant milk and apple cider vinegar. Let sit for a couple minutes to curdle (makes vegan buttermilk).

3. Combine Dry Ingredients: In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, salt, sugar, garlic powder, and onion powder.

4. Fold Everything Together: Stir in the vegan buttermilk and flax egg. Then gently fold in jalapeños, green onions, and corn if using. The batter should be thick but scoopable. Let rest for 5–10 minutes.

5. Heat Oil: Heat 2–3 inches of oil in a deep pan or skillet to 350°F (175°C).

6. Fry Hotcakes: Use a small cookie scoop or spoon to drop small balls of batter (about 1 Tbsp) into the oil. Fry in batches for 2–3 minutes per side until golden brown and crisp.

7. Drain & Serve: Transfer to a paper towel-lined plate. Sprinkle with a bit of salt while hot.