Blue Corn Cakes
I love using blue corn. It makes dinner more fun when corn bread and corn cakes are blue instead of yellow. Look for it in Whole Foods or in the natural and organic section of your local supermarket.
Ingredients:
- 1/3 cup whole wheat flour
- 2/3 cup blue corn meal
- 1 TB onion powder
- 1/2 TB garlic powder
- 1.5 tsp (or 1 tsp if at altitude) baking powder
- 1 tsp (or 3/4 tsp at altitude) baking soda
- pinch sea salt
- fresh ground black pepper
- pinch Aleppo pepper or red pepper flakes
- 2 eggs
- 2 TB evaporated cane juice
- 1 cup plain rice milk (go ahead and use real milk if you stock it)
- 3 TB walnut oil
In one bowl, combine the dry ingredients, and in another, mix the wet. Whisk the wet into the dry and pan fry like pancakes (300-350 on a lightly oiled griddle) for a few minutes on each side. Serve with something delicious and enjoy.
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