15 Feb Spinach Corn Cakes
Posted at 21:49h
Spinach Corn Cakes
20 - 30 minutes
Grind the rolled oats into a meal using a food processor.
Add the millet flour, sorghum flour, cornmeal, baking powder, and salt to the food processor. Pulse to mix.
In a medium mixing bowl, beat together the eggs, oil, and water.
Add the dry ingredients from the food processor to the egg mixture. Stir until moistened.
Coarsely chop the spinach. Add it to the batter.
Cut off the dark green tops of the green onions. Discard the light green and white portions. Finely dice the dark green portion. Add it to the batter, and stir.
Heat a griddle on medium.
Conservatively, drizzle oil on the griddle. Use the minimal amount needed to prevent the pancakes from sticking. This will give a nice crisp to the edge of the pancake and bring out the corn flavor.
Spoon ¼ cup of batter onto the hot griddle. Leaving an inch between pancakes, repeat until the griddle is full.
Cook for approximately 3 minutes.
When the bubbles have mostly popped and the pancake is dry around the edge, flip and cook for an additional 2 – 3 minutes.
Repeat until all of the batter is cooked. Drizzle more oil on the griddle as needed.
If you are keeping to a gluten-free diet, make sure the rolled oats are certified gluten-free.
- Serve with sliced avocado.
- Dip in lentil sauce (ETP recipe).
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