Easy Corn Cakes

Name: Easy Corn Cakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons Ener-G Egg Replacer; 2 teaspoons lemon juice; 1 teaspoons red pepper flakes; 177 milliliters chickpea flour (besan) or rice flour; 1 teaspoons salt; 237 milliliters unsweetened soymilk; 118 milliliters hot water; 237 milliliters yellow corn meal

You can never have too many side dish recipes, so give Easy Corn Cakes a try. This recipe serves 8. One serving contains 147 calories, 4g of protein, and 2g of fat. From preparation to the plate, this recipe takes about 35 minutes. Head to the store and pick up water, salt, soymilk, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Mix the corn meal with the hot water until crumbly.

Ingredients you will need

Cornmeal

Water

Add the remaining dry ingredients, and stir to combine.

Mix the soymilk with the lemon juice and pour it into the dry ingredients.

Ingredients you will need

Lemon Juice

Soymilk

Mix well, and set aside while you heat your skillet. If necessary, spray a non-stick or cast iron skillet with a little canola oil (if your skillet is truly non-stick, you may be able to skip this step). Get it hot, and then cook the corn cakes like pancakes, allowing about 1/4 cup batter per corn cake. Cook until well-browned on each side. Makes about 8-10.

Ingredients you will need

Canola Oil