Vegan Maple Johnny Cakes with Cranberry Relish
Ingredients
- 1 cup Corn Meal
- 1 t sugar in the raw
- 1 T Maple Syrup
- 1/2 t kosher or sea salt
- 1 Cup Boiling Water
- 2 T Melted Coconut Oil
- 1/2 cup Almond or coconut Milk
- oil for cooking in the pan
- For the Cranberry Relish
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1 each cinnamon stick
- 1 cup Orange Juice
- 1/2 t vanilla extract
- 1 sprig fresh Thyme (optional)
- To Top
- Vegan sour cream or a creamy topping of your choice
Instructions
- First, Make the Cranberry Relish. This should be done ahead of time. Combine cranberries, sugar, juice, cinnamon, vanilla, and thyme (if using) in a pot. Bring to a boil, then turn back to a simmer. Cook until liquid is absorbed, cranberries are soft, and the sweetness is right. Adjust liquid and sugar if needed.
- Whisk all the ingredients except water and milk in a large mixing bowl and slowly add in the boiling water. Fold in the "milk" to create a pour-able batter.
- Heat oil in a non stick pan or on a griddle. Spoon on the batter in disks about the size of a quarter. Cook on one side about 1 minute and flip. They should have a golden brown hue.
- Serve hot topped with a dolop of cranberry relish and vegan sour cream or creme fraiche.