Easy to make corn cakes with blueberry compote and topped with whipped coconut cream and lime zest. This recipe contains no buttermilk or whipped egg whites. Quick and easy recipe!
1 cup finely ground cornmeal
1 cup of fresh corn ( thawed frozen is okay)
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tsp of vanilla
1/4 cup of coconut butter
1/2 teaspoon of salt
2 large eggs
1 cup of milk (milk substitute okay)
1/4 cup vegetable oil
Non stick spray or oil for griddle
Making the batter:
Whisk cornmeal, flour, granulated sugar, baking powder and salt together in a medium mixing bowl. In another bowl mix the wet ingredients eggs, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and mix well.
Heat the Griddle:
Lightly oil a non stick griddle or pan. Heat over medium heat. Do not heat high your pancakes will burn before they are done.
Cook the Pancakes
Pour batter, approximately 1/4 cup use a scooper its an awesome way to make them all the same. Cook until the top has become dull and looks dry or until the top begins to bubble on the top. About 2-3 minutes. Remember do not have your heat on high. Flip and cook another 1-2 minutes.
Serve warm with butter and syrup. I topped mine with and whipped coconut cream. Find the recipe here