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)

Salt

Pepper

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.