15 Feb Spinach Corn Cakes
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| Prep Time | 15 minutes |
| Cook Time | 20 - 30 minutes |
| Servings |
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Ingredients
- 1/2 cup old fashioned rolled oats
- 1/4 cup millet flour
- 1/4 cup sorghum flour
- 1/4 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp Himalayan salt
- 2 eggs large
- 2 Tbsp extra virgin olive oil
- 1 cup water
- 1 cup fresh spinach
- 1/4 cup green onions dark green tops only
- 2 tsp extra virgin olive oil or as needed
Ingredients
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Instructions
- 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.
Recipe Notes
Notes:
If you are keeping to a gluten-free diet, make sure the rolled oats are certified gluten-free.
Serving Suggestions:
- Serve with sliced avocado.
- Dip in lentil sauce (ETP recipe).