When I was in Taos, New Mexico last year I had blue corn piñon pancakes, which were delicious and an inspiration for this dish. My friend and chef over at La Cocina de Luz, Lucas Price, does another variation: buttermilk-corn pancakes with shrimp and avocado salsa. This is a combination of both creations. Savory pancakes are a great alternative to bread or tacos. These babies were on JB & ME’s menu this past week. Blue Corn- Chive pancakes with red cabbage slaw, herb and citrus shrimp, black bean -avocado- orange salsa, jalapeno-cashew cream, topped with spicy micro greens. Try to find local organic blue cornmeal. The batter kept for a couple days, which turned into a couple meals for JB & ME staff. A couple of the variations: fried egg and goat cheese;  pulled chicken with slaw, salsa and avocado; fried apples and honey all on blue corn pancakes.  Avocados and citrus are in season and  the blue corn meal and micro greens are local.

blue corn-chive pancakes with red cabbage slaw, herb and citrus shrimp, black bean avocado-orange salsa

served with a side of jalapeño-cashew cream 

blue corn chive pancakes:

1 1/2 cup ap flour

1/2 cup organic blue cornmeal

pinch of salt

1 tb raw sugar

1 tb baking powder

2 organic eggs

1 1/2- 2 cups of milk ( try almond milk)

2 tb butter or coconut oil melted

2 tb chopped chives and or garlic


mix wet ingredients, then slowly mix in with dry ingredients, EXCEPT, the baking powder. mix in baking powder right before cooking. melt more butter or coconut oil in cast iron pan and cook pancakes. turn when bubbles start to form, test a couple for seasoning. adjust salt and/or sugar.

herb and citrus shrimp


1 handful cilantro

1 handful parsley

1 small handful mint

1 small shallot

1 orange peeled/seeded

1 lime juiced

2 garlic cloves

pinch of sugar

pinch of salt

1/4 cup olive oil


blend all in cuisinart and marinate cleaned and deveined shrimp for an hour before serving. save some marinade for slaw. grill or sauté  shrimp in pan a couple minutes per side. for slaw use same marinade and add toasted sunflower seeds.

avocado-black bean and orange salsa


1 can organic black beans ( drained)

2 avocado diced

1 naval orange peeled and diced

1 handful cilantro chopped

1/2 jalapeño seeded and diced

juice of 1 lime

pinch of salt

pinch of sugar


mix all in bowl, keep avocado seed in bowl to keep avocado from turning, cover and refrigerate. great with tortilla chips too.

cashew-jalapeno cream


1 cup raw cashews

1 cup water

1/4 cup jalapeno

1/2 juice of lime

pinch of salt


mix all in high powered blender, until rich and creamy. season as you like

to assemble: blue corn-chive pancake, red cabbage slaw,  herb and citrus shrimp, avocado-salsa, cashew cream, micro greens.

all can be made ahead of time to make assembling a breeze:

make batter ( minus the baking soda), make marinade for shrimp , marinate slaw, make avocado-salsa – keep avocado seed in bowl to keep avocado from turning, cashew cream will keep for a couple days in the refrigerator.


some words:

Many of these recipes are made on the fly, experiment with the ingredients, get in the kitchen, be daring, try new flavors, herbs and spices. Try this in your life too. Give someone you don’t  know a high five, and then smile and keep walking. It will make their day.

Love and light, thanks for the inspiration