Low(er) Carb Basil and Corn Cakes
Servings: 12 cakes
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.