Coconut and Corn Griddle Cakes

Coconut and corn are staple ingredients in Caribbean cuisine, and these griddle cakes are a delicious and nutritious way to enjoy them for breakfast.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Coconut and Corn Griddle Cakes

Cooking Method: Frying, Griddling Cuisine: American, Caribbean Courses: Breakfast Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Coconut Flour
• 1 cup Cornmeal
• 2 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 1 cup Coconut Milk
• 1 cup Corn Kernels
• 1 teaspoon Vanilla Extract
• 2 tablespoon Maple Syrup
• 2 tablespoon Coconut Oil
• 1 cup Fresh Berries

Instructions

1. In a large bowl, whisk together the coconut flour, cornmeal, baking powder, and salt.
2. In a separate bowl, mix together the coconut milk, corn kernels, vanilla extract, and maple syrup.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Heat a griddle or frying pan over medium heat and add coconut oil.
5. Scoop 1/4 cup of batter onto the griddle for each griddle cake.
6. Cook for 2-3 minutes on each side, until golden brown.
7. Remove from heat and let rest for 5 minutes.
8. Serve the griddle cakes topped with fresh berries and additional maple syrup if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 10g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.