Corn Johnny Cakes
Yield: 1 dozen
What’s a “Johnnycake”? Historians think that “janiken,” a Native American word that means “corn cake,” could be the origin of the word.
- 1½ cups corn flour
- ½ cup brown rice flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch sea salt (optional)
- 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
- Combine the ground flax meal with the water and set aside.
- Separately combine all remaining wet ingredients and set aside.
- Combine all dry ingredients in a mixing bowl.
- Add the wet ingredients to the dry and whisk well to combine. The batter will be pretty thick.
- Drop by ¼ cupfuls onto a non-stick skillet.
- Cook on medium heat.
- Flip when the edges are dry and the bottoms are golden brown.
- Top them with fresh fruit or jam.
- Make a double batch and save some to toast up later.
- They are pretty sturdy so they travel well.