Jalapeno-Lime Corn Cakes

From $3.75 a serving, with an order of four servings or more.

Mildly spicy, baked savory pancakes with jalapenos, scallions and lime. Made with soaking corn meal, polenta, and brown rice flour in quinoa rejuvalac and water overnight for increased digestibility. Pairs with Pinto Bean Stew.

Serving size: two cakes (approximately 1/2 cup batter per cake).

Ingredients (organically grown unless marked with an asterisk): filtered water, brown rice flour, corn meal, polenta, quinoa rejuvalac, scallions, extra virgin olive oil, freshly ground flax seeds, jalapeno peppers, limes (juice and zest), whole mineral salt, baking powder, garlic and onion powder.

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Description

Mildly spicy, baked savory pancakes with jalapenos, scallions and lime. Made with soaking corn meal, polenta, and brown rice flour in quinoa rejuvalac and water overnight for increased digestibility. Pairs with Pinto Bean Stew. Reheat in uncovered skillet over med-high heat to re-crisp; serve with stew.

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