Making breakfast can be a big deal, 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 morning you are tired from getting up breakfast or rushing to catch up with the school bus.
This corn fritters/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. You 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, whole meal flour, or corn flour. 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, corn flour, whole wheat flour, or beans flour. To make oat flour pour some oat (rolled oat or steel-cut oat) into 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.
Corn – frozen or can (if you are using can sweet corn drain the water and reduce the salt you are going to add to the batter).
Let me know in the comment section if you have any questions about this recipe.
WHAT YOU WILL NEED
1 cup tablespoon oat flour
1 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon salt
1 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, and mix to incorporate.
- Heat a frypan on the stove on medium-low heat, and add 2 tablespoons of oil.
- Scoop 1/4 cup or a spoonful 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.