For best results
- Store flours in an air tight container
- Store flour in the refrigerator in humid weather.
Multigrain Corn Cakes
Multigrain Corn Cakes
Makes 6
Corny little cakes that are good for you, too!
- 3/4 cup Arrowhead Mills Multi Grain Pancake & Waffle Mix
- 1 Tablespoon Spectrum® Canola Oil
- 1/2 cup + 2 Tablespoons of milk, WestSoy® Soymilk or Rice Dream® Rice Milk
- 1/2 cup of chopped green part of spring onion
- 1/2 cup of white corn nibblets, frozen or canned
- Pinch of Hain kosher salt and coarse black pepper, pinch of cayenne pepper (optional)
- 1/2 tsp of Spectrum Canola oil or spray oil ( for the griddle)
- Combine all ingredients and drop ¼ cup measures on to heated griddle or flat bottomed frying pan.
- Cook for about 1 to 2 minutes on each side until golden brown.
- Serve warm, with your favorite chutney or salsa.
Baking
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Testimonials
Janis Dodson, from CO
First, I have to tell you how much my family loves the Maple Buckwheat Flakes cereal. I've started ordering it by the case from Vitamin Cottage since we go through 2-3...
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