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Butterscotch Corn Cakes

All the flavor and texture you need for a delicious twist on pancakes! Butterscotch Corn Cakes that are a healthy, nut-free, single-serve, gluten-free, & vegan breakfast for when you need a little something “extra” to start the day right!

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Ingredients

Instructions

  1. In a bowl, mix all the dry ingredients together. Then add your wet ingredients and stir until there are no lumps and you have smooth pancake batter.
  2. Heat a greased or non-stick skillet over medium-high heat. Once the pan is hot, pour half the batter in the center and smooth into a nice circle.
  3. Cook for about 2-3 minutes or until the edges look dry and little bubbles start to form on the surface. Then flip and cook an additional 2 minutes. Repeat for the rest of the batter.
  4. To make the syrup, simply combine and mix the maple syrup, melted buttery spread, and flavoring.
  5. Plate the corn cakes and top with the syrup!

Notes

*I use baby food jars.
**I use Melt.

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