Savor the wholesome flavors of these Paleo Corn Cakes, a deliciously grain-free twist on a classic favorite. Made with a nutrient-packed blend of almond and coconut flours, these cakes are light, fluffy, and subtly sweetened with a touch of honey. Fresh corn kernels, green onions, and vibrant cilantro add bursts of flavor and texture, while creamy coconut milk enhances the richness. Perfect as a side dish, appetizer, or even a snack, these easy-to-make corn cakes come together in just 25 minutes. Whether topped with avocado or served as-is, they’re a delightful addition to any paleo-friendly meal.
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In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
In a separate bowl, whisk together the eggs, coconut milk, and honey until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring until the batter is smooth and no lumps remain.
Fold in the fresh corn kernels, green onions, and chopped cilantro.
Heat a non-stick skillet over medium heat and add the ghee or coconut oil.
Once the oil is hot, pour about 1/4 cup of the batter into the skillet to form a cake.
Cook the corn cake for 2-3 minutes on each side, or until golden brown and cooked through.
Transfer the cooked corn cakes to a plate and keep warm. Repeat with remaining batter.
Serve the corn cakes warm, garnished with extra cilantro or slices of avocado, if desired.
Serving size | (566.0g) |
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Amount per serving | % Daily Value* |
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Calories | 1283.6 |
Total Fat 94.0g | 0% |
Saturated Fat 27.3g | 0% |
Cholesterol 642mg | 0% |
Sodium 1488.7mg | 0% |
Total Carbohydrate 80.4g | 0% |
Dietary Fiber 19.9g | 0% |
Total Sugars 37.8g | |
Protein 46.2g | 0% |
Vitamin D 123IU | 0% |
Calcium 325.2mg | 0% |
Iron 8.0mg | 0% |
Potassium 777.2mg | 0% |
Source of Calories