Corn Pancakes

Ingredients

• Yellow Corn1/2 count (125 g)
• Egg1 count (55 g)
• Oats6 tablespoon (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have oat flour or quick oats. If you don't have oat flour available, simply add rolled oats to a blender until you have a powdery flour.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water and a pinch of salt. Boil for 12 minutes, remove and drain.

3. 3

   Step 3

   For this recipe, you can replace the oat flour with wheat flour.

4. 4

   Step 4

   Place the egg, oat and corn in a bowl. Add salt and pepper to taste and mix well.

5. 5

   Step 5

   Place a non-stick pan over medium-high heat. Once heated, add the mixture with a tablespoon and

6. 6

   Step 6

   With the help of a spoon, add the mixture to the pan and shape it into a pancake.

7. 7

   Step 7

   Cook over medium heat for 3 minutes per side. Once flipped over, cover the pan a let cook for a few seconds.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Corn Pancakes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.