If you’re looking for a breakfast that’s both delicious and packed with protein, fiber, amino acids, and other essential nutrients, look no further than this Chocho Corn Cake recipe from our friend and Mikuna supporter Tim Sullivan. This short stack has a long list of health benefits, and a touch of honey gives it the perfect amount of subtle sweetness.
1 cup of all-purpose flour
1/4 cup of Mikuna Chocho Superfood Protein (for GF, replace all-purpose flour with Mikuna)
1/3 cup of sugar
3/4 cup of stone ground yellow cornmeal
2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of your favorite milk
1 Tablespoon of honey
1/4 cup of canola or vegetable oil
1. Coat a large griddle with cooking spray and preheat to medium-high.
2. In a large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
3. In a small bowl, whisk together milk, honey, oil, and egg. Pour mixture into the center of the dry ingredients and mix until just blended.
4. Pour 1/4 cup batter onto a griddle for each corn cake. Cook for 2 minutes per side until puffed up, golden brown, and cooked through.
That’s it! Enjoy this delicious, protein-packed breakfast—we recommend eating them outside in nature without distractions to nourish your body and your mind.
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