GLUTEN FREE BREAKFAST CORN CAKES - How to Make Delicious Gluten Free Breakfast Corn Cakes!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while providing similar flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative for binding.

To make non-dairy (vegan) buttermilk, add 1 ¾ cups unsweetened vanilla almond milk and 1 ½ tablespoons fresh squeezed lemon juice to a large measuring cup. Stir to combine, and let rest for 10 minutes.

In a small microwave safe bowl, add 4 tablespoons salted plant-based butter, and melt in the microwave. Cool slightly.

In a medium mixing bowl, whisk together 1 ½ cups gluten free 1-to-1 baking flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ¼ cup granulated sugar, and ½ teaspoon fine salt. Add ¾ cup whole grain stone ground corn flour, whisk again, and set aside.

Give the vegan buttermilk a quick stir. To the buttermilk, add 2 large room temperature eggs, and whisk to combine. While whisking continuously, slowly pour the melted butter into the mixture until fully combined. Then add ½ cup sweet corn kernels, and whisk to combine.

Add the buttermilk mixture to the dry ingredients in the bowl, and whisk until just combined. Let batter rest at room temperature for 10 to 15 minutes.

Preheat griddle pan on medium heat. Grease the hot griddle with an oiled paper towel. Drop about ⅓ cup of batter for each corn cake onto the prepared griddle. Cook until the top begins to bubble and the bottom is golden brown. Flip, and place 1 pat of plant-based butter on top of each corn cake, and cook until the bottom is golden brown. Transfer to a plate, and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens