Originally I had a different post planned for today, but after all the amazing feedback I got from the sweet & savoury corncakes photo I posted yesterday I decided to get it up for you today!
Now that I’ve started my half-marathon training, Sundays have become my long run day. Running is something that I have and will always love but some runs I’m just not having it. It’s on those days that I need some sort of external motivation to keep me going. Lately I haven’t been entirely gung ho on my long runs. 50% is definitely the muggy, hot weather and the other 50% is my laziness. You can’t blame me for wanting to sleep in on Sunday right? Whatever the reason, I’ve found the perfect solution to motivate me to run, pancakes. I could probably run a full marathon right here and now if you told me I had a huge stack of pancakes waiting for me at the end.
If you haven’t picked up on it by now, I have a serious sweet tooth. This is precisely why most of the breakfasts I make or post are sweet. But last Sunday something strange happened, I was craving savoury pancakes! I needed the fluffiness and the carbs but I also needed salt and spicy. So I got busy in the kitchen and came up with this wicked recipe! They are exactly this, sweet and fluffy like pancakes but also spicy and savoury. The perfect meal post-run or any day for that matter.
Sweet & Savoury Corncakes
Prep Time: 10 mins
Cook Time: 10 mins
Keywords: cook breakfast gluten-free vegan corn
Ingredients (Yields: 8 pancakes)
- 1 flax egg (1 T ground flaxseed mixed with 3 T water)
- 1 1/2 tsp cornstarch
- 1 cup corn meal
- 1/2 cup brown rice flour
- 1 ½ tsp baking powder
- 1/4 tsp salt
- ¼ tsp paprika
- ¼ tsp chili powder
- 1 cup unsweetened almond milk
- 1 T lime juice
- 1 T maple syrup
Instructions
1. Make flax egg and set aside for at least 5 mins.
2. Mix together all dry ingredients.
3. Mix together almond milk, maple syrup, lime juice and flax egg.
4. Add wet ingredients to dry ingredients and stir well. Mixture should be thick.
5. Heat up skillet or pancake griddle over medium heat. Add coconut oil or non-stick spray.
6. Add about 1/4-1/3 of a cup of pancake mixture to the skillet or griddle and cook for 2 mins on each side.
7. Top with sweet or savoury toppings. Or both! I used greek yogurt and berries.
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22 Comments
kumars kitchen
July 23, 2013 at 11:02 ammaple syrup really adds a depth in these perfectly browned cakes, loved the take on sweet and make it taste a bit of savory too, yummm 🙂
Davida @TheHealthyMaven
July 24, 2013 at 1:21 amIt totally does! Surprisingly maple syrup, lime juice and chili powder works well together!
Dixya
July 23, 2013 at 1:41 pmI am all about sweet breakfast too but sometimes savory ones lights up my day. this one sounds delicious!!! I need some motivation to start half marathon training 🙁
Davida @TheHealthyMaven
July 24, 2013 at 1:25 amThanks Dixya! Pancakes are a serious motivator. That and feeling awesome afterwards (but mostly the pancakes ;))!
Amy @ Long Drive Journey
July 23, 2013 at 1:50 pmI’ve never even HEARD of a savory pancake, but it’s a great idea! Not gonna lie, I’d probably still have to eat mine with bacon, which would defeat the purpose of the healthiness of yours, but these look great!
Davida @TheHealthyMaven
July 24, 2013 at 1:24 amBacon on the side is a must! Balance is key 🙂
Em Kathryn
July 23, 2013 at 2:43 pmThese pancakes look so amazingly fantastic. I totally get that it’s tough to get those long runs in sometimes. I’m motivated by the fact that I know I’ll feel really good post run – happy to have made the effort and worked hard!!! I also loveee eating delicious foods after a long run so food is definitely a motivator. Sometimes it’s hard to get out the door, but worth it! 🙂
Davida @TheHealthyMaven
July 24, 2013 at 1:23 amI think my overall love for running stems from how great I feel afterwards but some days you just need pancakes waiting for you at the end!
Leanne Hersh
July 23, 2013 at 4:49 pmThese look so good! PINNING 🙂
Davida @TheHealthyMaven
July 24, 2013 at 1:22 amLee!!! So happy you stopped by. Glad you like them! Thanks for pinning!!!
Kim Lee
July 23, 2013 at 4:52 pmI’ve been wanting to try a good cornmeal pancake recipe and this one looks just perfect!! Can’t wait to give it a try!
Davida @TheHealthyMaven
July 24, 2013 at 1:22 amHappy you found them! Let me know how you like them.
jessielovestorun
July 24, 2013 at 11:15 amYay, the recipe! Do you think I could sub something else for the rice flour?
Davida @TheHealthyMaven
July 26, 2013 at 1:35 amAll purpose or whole wheat flour for sure! If you want to keep them gluten-free i’m sure buckwheat flour or quinoa flour would also work 🙂
Leslee S
July 24, 2013 at 2:54 pmI’m not a big pancake eater specifically because I’m not a huge fan of sweets, so I love the idea of a savory version 🙂 Scheduling races helps motivate me to run. And this is strange, but I’m also motivated to run so that I can achieve a lower and lower resting heart rate.
Davida @TheHealthyMaven
July 26, 2013 at 1:36 amThat’s so interesting! I had no idea but it turns out my heart rate is around 52?!?! Pretty crazy! Glad I could provide you with a savoury breakfast option 🙂
katiepotatieblog
July 29, 2013 at 9:56 pmMmm mmm mmm!! Need to make these!
Davida @TheHealthyMaven
July 30, 2013 at 2:17 pmSo delish! Enjoy 🙂
Cindy Gordon
July 31, 2013 at 1:37 pmWhat a super cool recipe!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Nikki @ The Road to Less Cake
August 1, 2013 at 11:46 amThey look amazing. So big and fluffy. I’ve just had my lunch and you’ve made me hungry again.
Davida @TheHealthyMaven
August 1, 2013 at 5:06 pmSecond lunch? No problem!