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

Corn Johnny Cakes

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(2)
What’s a “Johnnycake”? Historians think that “janiken,” a Native American word that means “corn cake,” could be the origin of the word.
Prep: 10 mins Cook: 10 mins Yield: 12 cakes
Gluten Free Nut Free Soy Free

Ingredients

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

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

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.

You Might Also Like

Vegan Smashed Potato Waffles

Vegan Smashed Potato Waffles

3 ingredients pancakes

3 Ingredient Pancakes

Sourdough Buckwheat Pancake Recipe

Sourdough Buckwheat Pancakes

Copyright 2025 Center for Nutrition Studies. All rights reserved.

Plant-Based Nutrition

Deepen Your Knowledge With Our

Plant-Based Nutrition


Certificate

Plant-Based Nutrition Certificate

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits
Enroll today