These substantial cakes could serve for breakfast with a sweet topping or dinner with a savory one. They’re savory on their own, though, and I like them just drizzled with vinegar for a lunch that will keep me going far into the night.
2 teaspoons flax seed meal
3 teaspoons water
2 TBLSP yellow cornmeal
2 TBLSP unbleached all-purpose flour
1/3 teaspoon baking powder
Pinch garum masala (or ground curry)
Pinch ground cinnamon
Pinch ground ginger
2/3 of a single banana
Squirt of lemon juice
¼ cup cooked corn
1 ½ teaspoons almond milk
1 TBLSP canola oil
- In a small bowl, combine the flax seed and water. Give it a good stir and then leave it alone to get all gloppy.
- In a cereal bowl (or there-about in size), combine the cornmeal, flour, baking powder, and spices.
- In another cereal bowl (or about that size), mash the banana with a fork and squeeze the lemon juice over the top.
- Add the corn, flax seed glop, and the milk to the banana, and stir to combine well.
- Combine the banana mixture with the cornmeal mixture and stir until just barely combined. It should be a lumpy bumpy batter
- Heat the canola oil in a skillet, and when it’s hot, drop the batter in two TBLSP at a time to make nice little patties. Let them brown on the first side and then flip them with a spatula. Don’t cook ‘em too hot or they’ll just burn to the pan and be hard to manipulate.
- When both sides are browned to your satisfaction, let them rest on a paper towel to soak up some of the oil while you finish cooking the rest of the batter.
I like to put it over a simple salad, sprinkle it with pomegranate (or balsamic) vinegar, and salt and pepper and call it a meal.
These can be served for breakfast with syrup, as a filling for a sandwich, or broken up on your ice cream. They’re savory, but they go nicely with sweet too!