Anyone who knows me knows I am a total foodie. In fact, if I am watching television and there isn’t a good game on, I’m probably watching something on the Food Network. Except the stupid reality style shows. I don’t like that. Show me how to make some delicious food. Anyway, the weather this weekend is looking to be pretty terrible here in Indy. Getting cold just in time for the holidays to kick off and I couldn’t be happier. This recipe goes back to old-school New England – probably even to the first Thanksgiving – and couldn’t be more simple. Just stir the ingredients together and cook on a griddle, and you’ll have a delicious corn pancake which is not only Paleo friendly but are a great carbohydrate source before a morning sweat at your local CrossFit box.
- 1 Cup Yellow Corn Meal
- 2 tsp. Baking Powder
- 1 Egg
- 3/4 Cup Water
- 1/2 Cup Corn (frozen and thawed works well)
- Coconut Oil for cooking
- In a large mixing bowl, whisk together the corn meal, baking powder, egg, and water. Then stir in the corn until the batter resembles pancake batter. Set aside to rest.
- Heat a nonstick pan or griddle over medium high heat. When warm, coat with a teaspoon or so of coconut oil.
- Use a 1/4 Cup measuring cup and scoop the cakes onto the griddle. Cook until bubbles appear on top, about 3 minutes, then flip and cook another 3 minutes or until browned and cooked through. Serve alongside eggs for breakfast, pulled pork for lunch, or just by themselves for a quick jolt of energy!