Aug 04, 2015
Easy Johnnycakes ~ Plant-based, Gluten-free and Oil-free!
Say good morning to stacks of puffy, golden deliciousness! I love these babies. But what’s a “johnnycake” anyway? Historians think that “janiken,” an American Indian word that means “corn cake,” could possibly be the origin of the word. They’re basically cornmeal flatbreads. They are known by many other names, such as: ashcake, battercake, corn cake, cornpone, hoe cake, journey cake, mush bread, pone, and Shawnee cake. Whew! But whatever you decide to call them, they’re a must-have on your breakfast recipe rotation.
These cakes are so easy to make. And they’re filling and quite versatile. Top them with fresh fruit, or some yummy raw chia jam! Make a double batch and save some to toast up for breakfast on your way out the door. They are pretty sturdy so they travel well. Of course these guys are extra fantastic topped with some maple syrup but they’re pretty good all on their own, too.
- 1½ cups corn flour (a.k.a masa—Bob’s Red Mill has a good one!)
- ½ cup brown rice flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch sea salt (optional)
- 2 cups unsweetened, plant-based milk
- 1 tsp lemon juice
- 1 TBS ground flax + 3 TBS water
- 2 TBS pure maple syrup
- ¼ cup unsweetened applesauce
- Combine the flax meal with the water and set aside.
- Separately combine all remaining wet ingredients and set aside.
- Combine all dry ingredients in a mixing bowl.
- Add the wet ingredients to the dry and whisk well to combine. The batter will be pretty thick.
- Drop by ¼ cupfuls onto a lightly greased or non-stick skillet (I use an ice cream scoop).
- Cook on medium heat.
- Flip when the edges are dry and the bottoms are golden brown.
Makes one dozen… maybe a little more. Enjoy!