per serving:
Calories: 200
Fat: 9 g
Saturated Fat: 1 g
Sodium: 115 mg
Carbohydrates: 25 g
Added Sugar: 0 g
Dietary Fiber: 2 g
Protein: 7 g
½ cup gluten-free all-purpose flour or all purpose flour based on dietary needs
½ cup fat-free milk
2 eggs
2 Tablespoons canola oil
½ teaspoon baking powder
1 teaspoon chili powder
1 teaspoon garlic powder
¼ teaspoon ground pepper
2 cups fresh corn, washed (3 medium ears)
¼ cup chives
Wash hands with soap and water.
Combine flour, milk, eggs, 1 tablespoon of canola oil, baking powder, pepper, chili powder, and garlic powder. Whisk until smooth.
Add corn and chives to the flour mixture. Drizzle the remaining canola oil into a skillet over medium heat.
Measure about ¼ cups of batter per cake, cooking two at a time. Flip once the edges are dry. Flip and cook the other side until golden brown. Serve hot and enjoy!
*Note: Add smoked paprika or cayenne pepper or dip in salsa for a spicy kick.
Store in an airtight container and refrigerate for up to four days.