Cornmeal Johnnycakes

Cornmeal Johnnycakes are a delightful Paleo brunch dish that combines the earthy taste of cornmeal with a hint of sweetness and a crispy texture. Perfectly paired with fresh fruit or honey, these cakes offer a wholesome start to your day.

Ingredients

• cornmeal - 1 cup
• coconut flour - 2 tablespoons
• baking powder - 1 teaspoon
• sea salt - 1/2 teaspoon
• coconut milk - 3/4 cup
• honey - 1 tablespoon
• large egg - 1
• coconut oil - for frying

Steps

1. In a mixing bowl, combine the cornmeal, coconut flour, baking powder, and sea salt.
2. In a separate bowl, whisk together the coconut milk, honey, and egg until well blended.
3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat and add a small amount of coconut oil.
5. Once hot, pour about 1/4 cup of the batter onto the skillet for each johnnycake.
6. Cook for 3-4 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
7. Repeat the process, adding more coconut oil as needed, until all the batter is used.
8. Serve warm with fresh fruit or a drizzle of honey.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 34 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains healthy fats from coconut oil, supporting heart health.

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