Low(er) Carb Basil and Corn Cakes
Serves: 12 cakes
  • 3 eggs
  • ¼ cup butter, melted
  • ¼ cup cream (yogurt, sour cream, half and half or milk works, too)
  • 1 packet stevia (use any sweetener equivalent to 2 teaspoons sugar), adjust to suit your taste
  • generous pinch of salt
  • ¼ cup coconut flour
  • ½ teaspoon baking powder
  • one cup corn
  • ½ cup chopped basil
  • water as needed
  1. Combine the dry ingredients (coconut flour, salt, baking powder and
  2. Beat the eggs with the melted butter and cream in a mixing bowl, stir in the dry ingredients.
  3. Add the corn and basil. Let stand for a few minutes to thicken. If it seems too thick add a little water (a teaspoon at a time) until you get the right consistency.
  4. To cook, heat a skillet or griddle over medium high heat.
  5. Brush the surface with oil or melted butter (I use cooking spray)
  6. Ladle portions between 3 tablespoons and ¼ cup of batter onto the surface to form cakes. (I use a ladle that's 3 tablespoons and get a pancake that's about 3 inches across).
  7. When the sides of the pancake are cooked and the top starts to dry and show bubbles, flip the pancake and cook the other side.
  8. Adjust the heat as needed and repeat with the remaining batter.
Recipe by Lydia's Flexitarian Kitchen at https://lydiasflexitariankitchen.com/lower-carb-basil-and-corn-cakes/