Sweetcorn Hotcakes

If you’re hesitant about adding vegetables to your breakfast, these hotcakes are a great place to start! Sweetcorn is basically the dessert queen of all the vegetables, and goes perfectly with breakfast in my opinion.

These are obviously nutrient dense, really balanced and very low sugar, meaning that they will fill you up and keep you full for the entire morning! Tip: make double and keep some in the fridge for the following morning. Breakfast = sorted!

Sweetcorn Hotcakes

  • Servings: 1 large serving
  • Difficulty: easy
  • Print

Sweet, nutty, cinnamonny little hotcakes

  • High protein – Grain free – No added sugar


  • 45g oats
  • 20g coconut flour
  • 35g whey protein powder
  • 4 egg whites
  • 30g banana
  • 125g steamed cauliflower
  • 120g corn
  • 125ml milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch salt, sweetener of choice
  • 1 tsp psyllium husk
  • 1/2 tsp xanthum gum

  • Peanut butter for topping


Blend everything except corn, husk and xanthum gum. Adjust taste as preferred (I always add a bit more salt and cinnamon). Add the husk and xanthum gum, blend again. Stir in the corn. Cook on medium heat on a greased pan.
Top with peanut butter and more cinnamon.

3 thoughts on “Sweetcorn Hotcakes

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