Ingredients for Venezuelan Corn Pancakes Cachapas
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1/2 teaspoon salt
- Splenda Sugar Substitute
- 2 tablespoons light maple syrup (or to taste)
- Skim Milk
- Cooking Spray
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How to Make Venezuelan Corn Pancakes Cachapas
- In a large bowl, combine the fresh corn kernels, milk, eggs, Splenda, light maple syrup, and salt. Mix thoroughly until well combined.
- Add the baking powder and gently fold it into the batter. Be careful not to overmix.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Serve immediately with your favorite toppings such as butter, additional light maple syrup, cheese, or avocado.
- Enjoy your delicious and healthy cachapas!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
9g
Fat
0g
Carbs
5g