Making breakfast can be a big deal most especially during holidays, this leads to serving cereal almost every day. Your child should not be eating box cereal regularly, it should be occasional like the mornings you are tired to breakfast or rushing to catch up with the school bus.
This sweet’n’savory corn pancake is easy to make and can be a grab and go healthy breakfast. The fun part is you can mix it ahead and it can stay in the fridge for 30 hours. I don’t need to wait for corn season to make this recipe, you can use frozen or can sweet corn.
I try to make this gluten-free by using gluten-free oat but you can also use all-purpose flour, wholemeal flour or cornflour. The corn pancake can also be either sweet or savory but I choose the two because that’s how my kids like it.
Oat flour – all-purpose flour, cornflour, whole wheat flour or beans flour. To make oat flour pour some oat (rolled oat or steel-cut oat) in the grinder and blend into a powder.
Eggs – chia seed or flaxseed. 2 tablespoons of any of the 2 soaks in 4 tablespoons of water.
Lemon juice – apple cider vinegar or lime juice
Let me know in the comment section if you have any questions about this recipe.
WHAT YOU WILL NEED
1 cup 3 oat tablespoon flour
1 teaspoon baking powder
2 tablespoon lemon juice
11/2 teaspoon salt
11/2 teaspoon spice
2 tablespoons oil
1 small onion
3 tablespoons mixed pepper(minced)
11/2 teaspoon crayfish
3 cups corn
3 tablespoons milk
Oil to rub the pan
- Rough blend 2 cups of corn, carrot, and onions.
- In a large bowl mix all ingredients together, mix to incorporate.
- Heat a frypan on the stove on medium-low heat, add 2 tablespoons of oil.
- Scoop 1/4 cup of corn batter into the pan using the back of the cup to press down a little.
- Fry until you see small bubbles, turn to the other side and fry for 2 mins.