Venezuelan Corn Pancakes Cachapas Recipe

Fluffy, flourless Venezuelan corn pancakes (cachapas) – a guilt-free breakfast or supper! This recipe swaps sugar for Splenda and light maple syrup, resulting in a mouthwatering, low-fat, and low-calorie treat. These are incredibly easy to make and packed with the delicious taste of fresh corn. Try them and let us know what you think!

Prep Time 15 mins
Cook Time 35 mins
Calories 78.8 kcal
Protein 7g
Rating 0.7 (3 Reviews)
Venezuelan Corn Pancakes Cachapas 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Venezuelan Corn Pancakes Cachapas

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How to Make Venezuelan Corn Pancakes Cachapas

  1. In a large bowl, combine the fresh corn kernels, milk, eggs, Splenda, light maple syrup, and salt. Mix thoroughly until well combined.
  2. Add the baking powder and gently fold it into the batter. Be careful not to overmix.
  3. Heat a lightly oiled griddle or large non-stick skillet over medium heat.
  4. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  5. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
  6. Serve immediately with your favorite toppings such as butter, additional light maple syrup, cheese, or avocado.
  7. Enjoy your delicious and healthy cachapas!

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

9g

Fat

0g

Carbs

5g