Saturday, February 25, 2017

Onion Corncakes

1st ingredient is to start with a child who keeps buying huge onions from the farmers market.
Now I don't hate onions, butttttttttt I don't really like them at EVERY meal, which is what we are doing right now.  This is a lesson to me. I gave him an allowance each week to spend on a fresh item at the local farmers market. The onions the size of his head have just been a little too appealing.

For real though.
Just a few ingredients and you get a beautiful green pancake type item.

Start by mixing up all the dry ingredients

Add in the finely chopped onions and peppers and mix up.

 pan fry and cook to a beautiful golden brown. Flip and repeat on the other side.

Little trick, spread the batter out as thin as you can. Helps to cook it evenly and caramelize all the onion up.

That's pretty much it. 
Best when warm. I made a huge batch and frozen them and just take out a couple at a time and toast them up. 

I really enjoy with a dollop of salsa on top :)


3/4 Cup Gluten free flour
1 TBSP Sugar
2 TBSP Cornmeal
2 tsp baking powder
2 tsp salt
1 tsp pepper
1 tsp garlic powder

3/4 Cup Almond Milk
2 cups diced onions (about 2 small or like 1/2 a giant one!)
1/2 cup diced bell pepper (about 1/2 a good sized pepper. I used a green one

Mix dry ingredients together
fold in the wet ingredients until well blended

Heat a skillet to Medium heat. If you have a ceramic like me that can burn sugar and not have it stick, feel free to not oil the pan. Otherwise, I'd add a light layer to the bottom.
Pan fry until golden brown, flip and fry the other side. 

Enjoy while warm or let cool, freeze and pull out a couple and toast them up when needed. 

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