Coconut Corn Cakes

by | Updated: December 3rd, 2016 | Read time: 1 minute

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.

Serve these Morselicious pancakes with your favorite nut butter, marmelade or jam. Click here to browse options!

Coconut Corn Cakes

Serves 2


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.


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.