On the weekends, New Year’s resolution or no resolution, I need hearty breakfasts. I don’t need a lot of creams, cheese or meat but I do need protein AND carbs. Corncakes are so amazing for breakfast. They can be sweet or savory and with a little butter they just glide into your stomach. I managed to eat healthy but still felt glutinous. My favorite combination.

You can really lush these corncakes up with more ingredients ( I just used what I had ). Adding corn, green onions, peppers, etc., to the batter can really up the ante here.  Have fun, go crazy, kids!

Ingredients for Corncakes ( makes about 10 )

• 1/2 cup of corn meal
• 1/2 cup AP flour
• 1 teaspoon baking soda
• 3 cloves of garlic, minced
• 1 egg
• 1 cup soy or almond milk
• salt + pepper to taste
• vegan butter, enough to slather on each cake
• oil for frying

Extras:

• One egg per person
• 2 cups broccoli florets
• 3 king oyster mushrooms, sliced long ways
• 5 cloves of garlic
• Olive oil
• Salt + Pepper

Directions

1. Add broccoli, mushrooms and garlic to a baking sheet. Drizzle with olive oil, salt and pepper. Roast at 400F for 15-20 minutes or until nice and toasty brown.
2. While vegetables are roasting, mix all your corncake ingredients together and let sit for five minutes. Heat frying pan and add cooking oil. Fry up all that batter goodness a 1/2 cup at a time. Spread vegan butter on each cake when done.
3. Afterwards, cook your eggs to order.
4. Once vegetables are done, add them, your cakes and your egg to a plate.