A few years ago I made basil and corn cakes for the blog and they’ve been popular post. I’ve always wanted to retake the photos though. I’ve finally gotten around to it, but instead of wheat flour I’ve used coconut flour which results in a low(er) carb cake that tastes great.
This post contains affiliate links for your convenience. If you click on them and make a purchase I’ll receive a commision at no extra charge to you. For more information, see my disclosure here.
I’ve had a bag of coconut flour in my pantry for awhile now. I keep meaning to give it a try and forget about it until I come across the bag again. Anyway…I’ve been eating low carb for the past few weeks and decided this would be a great opportunity to modify the coconut flour pancake recipe I found on Low Carb Yum.
You will need a cup of fresh, canned or frozen corn for this. I recommend the freshly cut corn for best flavor, but use what you have on hand. If your corn is frozen, let it thaw before using it.
Ingredients
- 3 eggs
- 1/4 cup butter melted
- 1/4 cup cream yogurt, sour cream, half and half or milk works, too
- 1 packet stevia use any sweetener equivalent to 2 teaspoons sugar, adjust to suit your taste
- generous pinch of salt
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- one cup corn
- 1/2 cup chopped basil
- water as needed
Instructions
- Combine the dry ingredients (coconut flour, salt, baking powder and
- Beat the eggs with the melted butter and cream in a mixing bowl, stir in the dry ingredients.
- Add the corn and basil. Let stand for a few minutes to thicken. If it seems too thick add a little water (a teaspoon at a time) until you get the right consistency.
- To cook, heat a skillet or griddle over medium high heat.
- Brush the surface with oil or melted butter (I use cooking spray)
- Ladle portions between 3 tablespoons and 1/4 cup of batter onto the surface to form cakes. (I use a ladle that's 3 tablespoons and get a pancake that's about 3 inches across).
- When the sides of the pancake are cooked and the top starts to dry and show bubbles, flip the pancake and cook the other side.
- Adjust the heat as needed and repeat with the remaining batter.
Of course corn is by no means considered “low carb” but with my small ladle (about 3 tablespoons) I was able to make 12 pancakes. So a reasonable serving would be 2 pancakes at 11.4 grams of carbohydrates minus 4.1 grams fiber for a Net Carb total of 7.3 carbs. Not bad if your low carb diet is getting stale and you want a change of pace. I served mine with some guacamole and sliced tomatoes and onions which adds about 4 more grams of carbs, still fewer carbs than the original. I’m not complaining; my “bread tooth” was satisfied.
Here’s a side by side comparison of the original recipe versus the low(er) carb version…
I’m not going to get into the nutritional virtues of one recipe versus the other. Different eating styles have different philosophies. If this lower carb version interests you, make it. If you prefer the original, give it a go. Either way, enjoy it! I know I did 🙂
Leave a Reply