Saturday mornings wouldn’t be the same without pancakes! This weekend, skip the super-sweet syrup and serve these crispy, rich Coconut Corn Cakes with a side of your favorite nut butter. No milk or eggs are needed, and a scoop of protein powder added to the batter makes a delicious and healthy breakfast treat.
Coconut Corn Cakes
*To make a flax “egg,” combine 3 Tbsp. flaxseed meal + 1/2 cup + 1 Tbsp. water; let sit for three minutes.
1. In a medium-sized bowl, combine all ingredients to make batter.
2. Heat coconut oil in frying pan or skillet. Spoon batter into pan/skillet and cook 3 to 4 minutes on each side until crispy golden brown. (Note: There may be a slightly greenish tint due to hemp protein powder.)
3. Serve with nut butter, marme
“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog, or visit Mo on Facebook or www.macnmos.com for more “morselicious” ideas and tips.