Here is the newest favorite at our house. We have made it several times last week, each time varying it some. We like the easy version with nut butter and fruit on top. We like the Savory Vegetable version with pinto beans and salad on the side. You can make both half and half with garbonzo and sorghum flour, or all garbonzo flour or some other variation. It varies the flavor a bit. The garbonzo flour makes a nice texture in the corn cakes. This recipe is a variation of one I found at the Fat Free Vegan Blog.
Easy Corn Cakes
Or Savory Vegetable Corn Cakes
1 cup yellow corn meal
1/2 cup hot water
1/2 cup garbonzo flour (besan or chickpea)
1/4 sorghum flour (or more garbonzo flour or other flour)
2 tsp. baking powder
1/2 tsp. salt (possibly more if you are make the savory cakes)
1 1/2 tsp. Ener-G Egg Replacer
1 cup non-dairy milk of choice
2 tsp. lemon juice
1 cup corn (opt.)
handful of chopped fresh cilantro (opt.)
chili powder (opt.)
garlic powder (opt.)
First, decide if you are going to have plain corn cakes, which are excellent and easy, or if you want savory vegetable corn cakes, which are delicious and satisfying. If you want the savory ones, you will add the optional ingredients in the list. If you want the easy corn cakes, you leave the last five ingredients out.
Mix the corn meal with the hot water until crumbly. Add the remaining dry ingredients, and stir to combine. Mix the non-dairy with the lemon juice and pour it into the dry ingredients along with the corn, cilantro, and spices. Mix well, and set aside while you heat your skillet.
Spray a non-stick or cast iron skillet with a little oil of choice. I like grapeseed oil. When the pan is hot enough to cook pancakes, (I like to set the heat a little bit below medium heat) do one test pancake to make sure the heat is right, and then make more corn cakes using a 1/4 cup measuring cup. Cook until well-browned on each side. Makes about 8-10. You may want to double the recipe so you have left-overs to eat the next day.