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.
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.
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.