Corn Cakes

Preparation time: 10 minutes
Total time: 25 minutes
Makes: 8-12 Cakes


  • 1 lbs Bag Frozen Organic Sweet Corn (Trader Joe’s)
  • ¾ Cup Whole Wheat Flour
  • 2 Shallots chopped
  • ⅓ Cup plain 0% fat Greek Yogurt
  • 2 eggs, lightly beaten
  • Salt and Pepper to taste (Sea Salt)
  • 2 Tbs butter for cooking
  • 2 tsp. sunflower oil

Mix all ingredients in a bowl, except for butter and oil. Heat half the butter and oil over medium-high heat in a large skillet until butter has finished bubbling and oil ripples. Drop approximately ¼ cup batter at a time and flatten cakes to ½ inch thickness. Cook until the edge of the bottom appears lightly brown, then flip (about 2-3 minutes per side). Lay on cloth towel* to cool, flip after a few minutes to help remove excess grease.
*I do not use paper towels and have found that having a designated “grease” towel for draining corn cakes and bean burgers works just fine and can be cleaned in the wash or by hand. Also, the towel can be used to help keep bamboo cutting boards and wooden spoons oiled, increasing their lifespan. 

Using 100% Whole Wheat flour increases the fiber content per pancake which helps stabilize blood-sugar levels and increase satiety. Studies have also shown that increasing fiber in the diet can help reduce fat-absorption by the body.
Do not use butter substitute or margarine. Real butter (preferably organic and minimally processed - ie: cream and salt,) can easily be tolerated and utilized by the body to maintain healthy metabolism. Butter substitutes and margarine, on the other hand, can lead to vascular inflammation which alters metabolism and eventually weight gain and metabolic diseases such as diabetes and metabolic syndrome. Sunflower oil is a great oil for cooking as it contributes to healthy metabolism via monounsaturated fatty acids. It has less flavor than olive oil (another personal favorite) and can be heated to a higher temperature without smoking, making it ideal for sautéing foods and lightly frying foods.