Vegan Gluten Free Basil Corn Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Cup Bob's Red Mill AP Baking Flour1 Cup Diamond Almond Breeze Unsweetened Original 'Milk'4 Cups Corn Kernels (cut from cob)1 Cup Fresh Chopped Basil1 tsp salt1 tsp pepper2 tbsp flax meal, mixed with 6 tbsp tap water (egg substitute)1 tsp baking powder2 tbsp canola oil
Cut corn from cob and measure. Chop basil and set aside. Mix 2 tbsp of flax meal with the water and set aside to thicken for your egg substitute. Mix all ingredients, except oil, in a large bowl. Heat a skillet (medium heat) and season with the oil. I use a well filled 1/3 cup as my measure on my pancake skillet, which allowed me to cook 4 at a time. I allow about 3-5 minutes of cook time per side, until very golden brown. You may want to give an extra minute if you are unsure if the 'cake' part is cooked through. Use your best judgement but don't burn them. A nice brown though does just fine!
**Note: You can omit the salt or lower it if you need to bring the sodium value within your range.
Serving Size: 3-4 cakes per person
Number of Servings: 3.5
Recipe submitted by SparkPeople user JEM0622.
**Note: You can omit the salt or lower it if you need to bring the sodium value within your range.
Serving Size: 3-4 cakes per person
Number of Servings: 3.5
Recipe submitted by SparkPeople user JEM0622.
Nutritional Info Amount Per Serving
- Calories: 367.9
- Total Fat: 13.4 g
- Cholesterol: 0.0 mg
- Sodium: 880.3 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 10.0 g
- Protein: 10.4 g
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