Breakfast / Plant-based / Vegan
Corn is one of the most prevalent ingredients in the Blue Zones region of Nicoya, where they often make their own tortillas from maize nixtamal daily.
While cornbread has to be eaten right out of the oven or it dries out, these corn cakes stay moist and delectable for ages. Serve these with a fruit sauce for the perfect morning delight. —Kim Campbell, PlantPure Kitchen
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
1 cup finely ground cornmeal
½ cup spelt flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
Pinch of sea salt
1 ½ cups unsweetened plant-based milk
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
Fruit sauce, for serving (optional)
Tip: Small frozen blueberries work best for this recipe.
Recipe from Plant Pure Kitchen: 130 Mouthwatering Whole Food Recipes and Tips for a Plant-Based Life © Kim Campbell. All rights reserved.