Skillet Corn Cakes
Prep time
Total time
Author: The Seasonal Diet
Serves: 2
Ingredients
Corn Cakes:
- 1 cups non-dairy milk
- 1 Tbsp. lemon juice
- 1 cup finely ground cornmeal
- 2 Tbsp. chia seeds
- ½ Tbsp. baking powder
- ¼ cup coconut flour
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- 1 tsp. vanilla
- 2 Tbsp. maple syrup
- 2 Tbsp. melted coconut oil
Topping:
- local raw honey (optional)
Instructions
- Mix together chia seeds and non-dairy milk and set aside.
- Next in a large bowl mix together cornmeal, coconut flour, baking powder, baking soda and salt. Stir to combine. Add lemon juice, vanilla, maple syrup, melted coconut oil and chia/milk mixture to large bowl, stir well.
- Heat stove to medium-high and lightly oil frying pan with coconut oil. Using your hand form a patty or square, and place into hot pan (may come apart a little, that’s okay as it will hold shape once cooked on one side).
- Wait until cake starts to firm up (1-3 minutes depending on size of patty and heat of stove) and then flip and cook for same amount of time on other side. Repeat until all batter is gone (made 6 cakes for us).
- Top with local raw honey or strawberry jam.
Notes
* Would also be good served with chili or soup
