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Gluten Free Breakfast Corn Cakes
Change up your breakfast routine with these savory, gluten-free breakfast corn cakes! Made with gluten-free flour, these gluten-free breakfast corn cakes are the perfect combination of salty, sweet, and healthy!
Gluten-Free, Vegetarian
Makes 4 Servings
Ingredients
For the Corn Cake Batter
2 Cups of Corn Kernels (Canned)
2 Tablespoons of Bob’s Red Mill 1-for-1 Gluten-Free Baking Flour
2 Eggs
3 Tbsp of Oil (For cooking)
To Garnish
¼ Cup Grated Parmesan
1 Head of Romaine Lettuce
1 Tbsp of Oil
Directions
1. Blend the corn kernels with the eggs and the flour. Season with salt and pepper to taste. FOr smoother texture, belnd in a food processor.
2. In a large skillet, heat 3 tablespoons of oil over medium heat. Once the oil is hot, add 2-3 tablespoons of batter to form small pancakes. Cook for about two minutes or until the pancake begins to slightly golden, then flip. Cook the other side for 1 minute. Repeat until all the batter is used.
3. To garnish, roughly chop the lettuce and mix with 1 tablespoons of oil and the parmesan cheese. Season with salt and pepper.
4. Place the garnish on top of the corn pancakes and serve, Eat warm.
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Retail Price CA$21.79 Our Price CA$19.99 (Save 8%)
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TIP OF THE WEEK
The New Year brings the opportunity for change, the chance to improve your lifestyle or break bad habits. It can be easy to create personal goals for the new year: “I want to eat more vegetables and greens” or “I really want to cut back on my sugar intake”, however we know sticking to your goals can be the real challenge!
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