Comments local_offer Recipes
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!
Makes 4 Servings
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
3 Tbsp of Oil (For cooking)
¼ Cup Grated Parmesan
1 Head of Romaine Lettuce
1 Tbsp of Oil
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.
TIP OF THE WEEK
Good mental health is important to your overall health. And since it’s Mental Health Week in Canada, we wanted to share some things that you can do to give your mood a boost:
Most importantly, if you aren’t feeling okay speak with your health care practitioner or seek mental health resources in your community who can help you.