- Small package of corn muffin mix 8.5 ounces (like Jiffy)
- 1 small can corn, drained - 8.5 ounces (frozen or fresh from the cob corn cooked--about 1/2 cup)
- 1 cup of buttermilk (fresh or make from dried buttermilk mix using fluid from canned corn.)
- 1 egg, beaten
- 1 Tablespoon Unrefined (virgin) coconut oil for cooking.
- Agave syrup
Mix egg and butter milk. Add dry mix and whisk to remove all lumps. Add corn,
Fry pancake batter in about 1 Tablespoon coconut oil in a non-stick skillet.
Serve with agave syrup.
Makes 3-4 pancakes.