Gluten Free Breakfast Corn Cakes (Edit recipe)

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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!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 4

Ingredients

Corn cake batter

2 cups Corn, kernels (canned)
2 Tbsp Paleo Baking Flour - Bob's Red Mill
2 Eggs
3 Tbsp Extra Virgin Olive Oil, for cooking
Salt
Black Pepper

To garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend the corn kernels with the eggs and the flour. Season with salt and pepper to taste. For smoother texture, blend in a food processor.
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.
To garnish, roughly chop the lettuce and mix with 1 tablespoons of oil and the parmesan cheese. Season with salt and pepper.
Place the garnish on top of the corn pancakes and serve, Eat warm.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	215
Fat:	16 g
Carbohydrates:	14 g
Protein:	3 g
Cholesterol:	4 g
Sodium:	450 mg
Fiber:	4 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.