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


  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.


  • 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.

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting a blog. Before long, her following exploded and she now has a loyal readership, a published smoothie book, and over 600 recipes on helyn's plant-based kitchen! She is a graduate of Dr. T. Colin Campbell's Plant-Based Nutrition Certificate through eCornell and plans to continue her education in order to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.
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