Sweet Corncakes

blue zones cashew butter dairy free gluten free nut butters pancakes vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe from The Blue Zone´s Kitchen cookbook. 

This recipe comes from the blue zone (zones of the world where people live the longest) of Nicoya, Costa Rica. They are simple traditional corn pancakes that are a healthy alternative to the flour and egg pancakes commonly served in the United States. These sweet cakes don’t require a slathering of syrup since they are naturally sweet and have more fiber and fewer calories than their American counter-part. Add some fresh nut butter made with the NutraMilk to add more fiber, healthy fats, antioxidants, vitamins and minerals and top with fresh fruit. Enjoy!

INGREDIENTS

For corncakes

  • 4 cups fresh sweet corn kernels (or two 16 oz. Cans, drained)
  • 3 tbsp. water
  • 1 tsp. Salt
  • 2 tbsp. granulated sugar
  • vegetable oil for frying

For toppings:

  • Nut butter of choice (I used cashew butter thinned out with water)*made with the NutraMilk
  • fruit
  • cinnamon
  • sweetener of choice like maple syrup (optional and not necessary since these corncakes are naturally sweet)

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.

*To make the cashew butter a little thinner an runnier- I just added some water and mixed by hand to the amount I was going to use for the corncakes.

  • Place all ingredients in the NutraMilk and press ¨Mix¨ until mostly smooth.

  • Heat pan over medium-high heat and coat with a thin layer of oil.
  • Cook the batter like pancakes, spooning approximately ¼ cup onto the pan and spreading in to a circle. (if you want a bigger corncake use more batter)
  • Reduce heat to low, let the corncakes brown, and then flip and cook until Golden and browned.
  • Continue cooking in batches, covering the finished corncakes on a plate to keep them warm.
  • Serve with nut butter of choice, fruit and sweetener if you like (but they are already sweet on their own). Enjoy!


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