Vegan Gluten Free Basil Corn Cakes

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Vegan Gluten Free Basil Corn Cakes calories by ingredient
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Number of Servings: 3


    1 Cup Bob's Red Mill AP Baking Flour
    1 Cup Diamond Almond Breeze Unsweetened Original 'Milk'
    4 Cups Corn Kernels (cut from cob)
    1 Cup Fresh Chopped Basil
    1 tsp salt
    1 tsp pepper
    2 tbsp flax meal, mixed with 6 tbsp tap water (egg substitute)
    1 tsp baking powder
    2 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.

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