Skillet Corn Cakes

Skillet Corn Cakes
Prep time
Total time
Serves: 2
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
  • local raw honey (optional)
  1. Mix together chia seeds and non-dairy milk and set aside.
  2. 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.
  3. 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).
  4. 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).
  5. Top with local raw honey or strawberry jam.
* Would also be good served with chili or soup


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