Possibly the corniest pancakes ever, but they’re so delicious, especially since we used sweet corn.
A neighbor gave us lots of corn on the cob, so we used it. Wanted to preserve the sweet and natural taste of the corn, and so I didn’t add herbs (though I had considered adding herbs). You might like to add some herbs and eat it savory. We poured maple syrup over ours.
- 3 cups of corn
- 2 cups of 100% whole grain rolled or quick oats (if you don’t have whole grain, that’s ok, but whole grain is healthier)
- 1/3 cup flax seeds
- 3-4 pinches of salt
- 1 1/3-2 cups of water
- Blend corn, oats, flax seeds, salt, and water together into a pancake batter.
- Pour a little bit of oil into a frying pan.
- Heat up oil.
- Pour oil into frying pan.
- Cook for 5-10 minutes or until bubbles stop. It may be best to cook them covered.
- Flip and cook for another 5-10 minutes. (At least cook for 10 minutes total for each batch of pancakes in the pan.)
When finished, they may be thick and golden brown on each side. Because corn is very moist, they may be a little gooey, but if they’re brown enough on the outside and hold together, they should be fine. look like pancakes or flapjacks on the outside. You may spread them thinner, if desired. I think I cooked 3 in the pan at a time. They may be gooey on the inside, because of all that fresh corn. If you’re not sure, you can cook them longer, about 20 minutes total. They should be brown on both sides. They’re so tasty!