These ‘cakes’ are in fact cornmeal pancakes originating from the US.  Naturally gluten free, they can be dressed with fruit and honey, and flavoured with your choice of seasonings.  Flaxseeds add extra nutrition and texture.


280g fine-ground yellow or white cornmeal

1 ¼ teaspoons of stevia

1 1/2 teaspoon salt

450ml of boiling water

112ml of almond milk

1 teaspoon of flaxseeds

Butter (for the pan)


1.            In a medium bowl, whisk together cornmeal, stevia and salt. Pour in boiling water and mix until you form a paste.

2.            Gradually add in almond milk and  flaxseeds and  stir, stopping occasionally to check the consistency of the batter. It should feel like thin mashed potatoes. (You may not need all the milk, or you may need a little more to get the right consistency)

3.            In a cast-iron pan or on a griddle, melt 1 tbsp butter. Spoon tablespoonfuls of the batter onto the skillet, spreading them out to about a 2-inch diameter. Cook on each side until golden brown, about 4-6 minutes. Make sure you have a generous layer of butter on the bottom of the skillet or griddle when making these so they soak up the flavour.

4.            Serve warm with organic raw honey or your favourite pancake toppings.

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