Cornmeal Griddle Cakes (Sweet or Savory)

These delicious corn cakes can take on either a sweet or savory character. Be sure to use cornmeal or polenta, not corn flour. For savory cakes, remove the sweet seasonings, add a pinch of Italian herbs, and top with my beloved Chipotle Lime Sauce. Or, make these for dinner and top with bean chili and avocado.

Note that these are not BLE-compliant, they contain a bit of flour.

Cornmeal Griddle Cakes

Fruit | Veg | Protein | Grain
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 Pancakes
Recipe From: Katie’s Bright Kitchen

Ingredients

Grain

  • 2/3 cup fine yellow cornmeal or polenta 4 oz
  • 1/3 cup healthy flour of choice 1.5 oz

Fruit & Veggies

  • 1/4 cup frozen or fresh corn kernels optional
  • 2 Tbsp unsweetened applesauce or swap for 2 Tbsp of melted vegan butter, grapeseed oil, or avocado oil

Protein

  • 1 cup milk of choice (I use almond milk) 8 oz

Seasonings

  • Zest of 1 orange
  • 1 Tbsp baking powder
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp maple syrup optional

Toppings

  • Fresh berries
  • Drizzle of honey
  • Pat of vegan butter or dairy

Instructions

  • Mix all ingredients except toppings together in a medium-sized bowl.
  • Let the batter sit for 10-15 minutes to thicken. It will seem way too wet, but the polenta will hydrate as it sits.
  • Heat a nonstick pan on medium-low heat. If desired, add a tiny splash of oil (this is not necessary but it makes them nicely crispy around the edges).
  • Cook for 5-6 minutes, until risen and holding together when poked with a spatula. Flip and cook for 2 minutes on other side.
  • If the batter is still a little runny you can push the edges toward the center with a spatula as they cook to shape them.
  • Top with butter, honey, and fresh berries.
  • Batter can be made ahead and stored in the fridge to cook on demand.

Notes

Note for Bright Line Eaters
  • These aren’t BLE compliant pancakes, but if you did want to weigh them according to the BLE food plan, this recipe makes 3 servings of 2 pancakes each, and each serving contains 2 oz fruit/veg, 1/3 protein, and 1 grain
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!

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