Johnnycakes

IMG_0521

Sometimes (all the time) I’m a fickle eater. Sometimes (frequently) I want something specific, but don’t know what that specific something is.

Needless to say, I was an absolute gem of a child to cook for.

Things are better now that I cook for myself. Mostly. If I want something carb-y for breakfast but don’t have the patience for pancakes and can’t quite resign myself to biscuits or muffins, I can make johnnycakes. And smother them in coconut oil and honey.


biscuits

These johnnycakes are brought to me (and now, you) by The Best Bakery In New York. BabyCakes. Mostly gluten-free. All vegan. And mostly sugar-free? Sign. Me. Up.

Plus, these delicious corn cakes give you an excuse to turn on the oven and fill your apartment with the heavenly smell of baking.

IMG_0520

Johnnycakes

Loosely adapted from BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked About Bakery by Erin McKenna

  • 1 1/2 cups whole garbanzo bean flour
  • 1/2 cup cornmeal, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon salt, plus more for sprinkling
  • 1/3 cup coconut oil
  • 2 tablespoons honey, plus more for drizzling
  • 1 teaspoon pure vanilla extract
  • 1/4 cup hot water

Preheat the oven to 350 degrees, and grease a baking sheet with coconut oil.

Whisk together the dry ingredients, then stir in  the oil, 2 tablespoons of honey, and vanilla. Stir until the batter is smooth. Pour the hot water over the mixture and combine to form a thick, grainy batter.

Scoop  batter by 1/3 cups onto the prepared baking sheet and bake for 14 minutes, rotating the sheet 180 degrees after 7 minutes.

Let the johnnycakes stand on the sheet for 10 minutes then transfer to a wire rack . Serve drizzled in honey, agave, and/or maple syrup. Cooled johnycakes will keep in an airtight container, separated by parchment paper, for up to 2 days. But you’ll probably gobble them up long before then.

Find Erin’s original recipe here.

Advertisements

Thoughts? Feelings?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s