These quick corn pancakes make a very quick breakfast side-dish or, surprisingly enough, a good vegetarian sandwich filling, with cheese, sprouts, tomatoes, and a spicy fruit chutney. If you like a stiffer and heavier dough for fritters, adding more flour is an option.
1 can (14 oz/400 ml) can creamed corn
1 large egg
1/4 cup amaranth flour
1/4 cup brown rice flour
1/4 cup flaxseed meal
1/2 tsp baking soda
Whisk egg into creamed corn until beaten. Stir in flours and flaxseed and baking soda until just mixed.
Drop 1 1/2 to 2 tbsp of dough onto a hot, lightly greased griddle. Cook over medium heat, turning once, until golden brown and well set. Serve with chutney, as a savoury, or with maple syrup or molasses, as a sweet breakfast.
Makes about 12 smallish (2 1/2" to 3") pancakes (about 3 servings).
