Recipes » Breakfast » Corn Johnny Cakes
T. Colin Campbell Center for Nutrition Studies

Ingredients

Dry

  • 1½ cups corn flour
  • ½ cup brown rice flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch sea salt (optional)

Wet

  • 2 cups unsweetened, plant-based milk
  • 1 tsp lemon juice
  • 1 Tbsp ground flax
  • 3 Tbsp water
  • 2 Tbsp pure maple syrup
  • ¼ cup unsweetened applesauce

Instructions

  • 1. Combine the ground flax meal with the water and set aside.
  • 2. Separately combine all remaining wet ingredients and set aside.
  • 3. Combine all dry ingredients in a mixing bowl.
  • 4. Add the wet ingredients to the dry and whisk well to combine. The batter will be pretty thick.
  • 5. Drop by ¼ cupfuls onto a non-stick skillet.
  • 6. Cook on medium heat.
  • 7. Flip when the edges are dry and the bottoms are golden brown.

Cooking Tips

  • 1. Top them with fresh fruit or jam.
  • 2. Make a double batch and save some to toast up later.
  • 3. They are pretty sturdy so they travel well.

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