These corn cakes are versatile, easy to whip up, loaded with texture and flavor, and can be made gluten-free. Try serving a sunny side-up egg on top and drizzle with maple syrup for a filling breakfast. Pair with grilled chicken and salad to mix up dinner. Slather with coconut or almond butter, fold in half, wrap in foil, and pack in your jersey to fuel a long training ride. Or get creative by customizing with your favorite add-ins.
Makes 8 mini cakes
½ cup stone ground polenta or cornmeal
1/2 cup cream of rice
½ cup gluten-free or regular pancake mix
½ cup 2 % milk
1 egg white
3 TBSP pure maple syrup
2 TBSP canola or coconut oil (melted)
2 tsp fresh thyme leaves
½ tsp cinnamon
1. In a bowl, whisk together the milk, egg, egg white, maple syrup and oil.
2. Stir in the polenta, cream of rice, pancake mix, thyme leaves, cinnamon and salt.
3. Prepare a griddle or skillet with non-stick cooking spray and heat over medium heat.
4. Spoon batter to make about 3-inch cakes. If using a skillet, make two cakes at a time about an inch apart.
5. Cook about 2 to 2 ½ minutes per side, until a golden crust forms on each side.
6. Store extra cakes in a plastic container in the fridge.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.