Breakfast · 20 min · american

Cornmeal Johnnycakes with Maple Butter

Dinner decisions, handled: Cornmeal Johnnycakes with Maple Butter pairs cornmeal with almond milk for a 20-minute American breakfast. The macros do the talking: 9g protein, 69g carbs, and 35g fat in every 581-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Cornmeal
• 3/4 cup Almond milk
• 1 tbsp Ground flax
• 3 tbsp Maple syrup
• 2 tbsp Vegan butter
• 1 tsp Baking powder

Steps

1. Stir the ground flax with 3 tablespoons of water and set aside 5 minutes; it thickens into a gel that binds the cakes like egg.
2. Whisk the cornmeal, baking powder, and a pinch of salt in a bowl.
3. Add the almond milk, flax gel, and 1 tablespoon of the maple syrup; stir into a thick, spoonable batter.
4. Heat a cast-iron skillet over medium heat with a slick of oil.
5. Drop 1/4-cup mounds of batter and flatten slightly; cook 3 minutes per side until crisp and deep golden at the edges.
6. Mash the vegan butter with the remaining maple syrup.
7. Serve the hot johnnycakes with maple butter melting over the top.

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