Saturday mornings wouldn’t be the same without pancakes! This weekend, skip the super-sweet syrup and serve these crispy, rich Coconut Corn Cakes with a side of your favorite nut butter. No milk or eggs are needed, and a scoop of protein powder added to the batter makes a delicious and healthy breakfast treat.
Coconut Corn Cakes
Serves 2
Ingredients
3/4 cup corn meal
1/4 cup coconut flour
2 Tbsp. gluten-free baking mix
1 flax “egg”*
2 Tbsp powdered peanut butter
1 scoop hemp protein powder
2 tsp, vanilla
Coconut oil
Flaxseed meal
*To make a flax “egg,” combine 3 Tbsp. flaxseed meal + 1/2 cup + 1 Tbsp. water; let sit for three minutes.
Directions
1. In a medium-sized bowl, combine all ingredients to make batter.
2. Heat coconut oil in frying pan or skillet. Spoon batter into pan/skillet and cook 3 to 4 minutes on each side until crispy golden brown. (Note: There may be a slightly greenish tint due to hemp protein powder.)
3. Serve with nut butter, marmalade or jam.