Vegan Corn Cakes

• Vegan
• Gluten free

• Produce

  • 3/4 cup Corn, canned and strained or frozen and thawed

• Refrigerated

  • 1 1/4 cup Non-dairy milk

• Baking & Spices

  • 1/2 cup Amaranth flour
  • 1 tbsp Baking powder
  • 1 cup Cornmeal
  • 1/4 tsp Salt

Found on win-winfood.com

Description

Ingredients

• ½ cup (70 g) amaranth flour
• 1 cup (140 g) cornmeal
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 and ¼ cup (300 ml) non-dairy milk of choice
• ¾ cup (120 g) corn (canned and strained or frozen and thawed)
• optional: 1 tablespoon fresh thyme or herbs of choice

Directions

• Combine the dry ingredients in a medium bowl.
• Pour in the milk and mix until you get a smooth, pancake-like batter.
• Fold in the corn and herbs if using.
• Heat a non-stick pan over medium heat.
• Spoon the batter on the pan and fry as you would pancakes. I didnt use any oil to keep the corn cakes oil-free and kept them fairly small (about 2 heaping tablespoons per corn cake) so that they were easy to flip. You can fry them in oil if you prefer and adjust the size and thickness to your preference.
• Youll know the corn cakes are ready to be flipped once they firm up at the edges.
• Repeat the process with the remaining batter. You should get about 15 corn cakes