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    You are in: Home / Recipes / Coconut and Corn Griddle Cakes Recipe
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    Coconut and Corn Griddle Cakes

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    2 Total Reviews

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    • on November 17, 2008

      These were delicious fresh off the pan. I made them vegan by omitting the egg, using soymilk instead of milk, and substituting sunflower oil for the melted butter. I found they were also perfect corn cakes without the coconut added...try adding chopped jalapenos to the batter and putting salsa and sour cream on top...yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2006

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    Nutritional Facts for Coconut and Corn Griddle Cakes

    Serving Size: 1 (789 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 225.2
     
    Calories from Fat 95
    42%
    Total Fat 10.6 g
    16%
    Saturated Fat 7.8 g
    39%
    Cholesterol 33.4 mg
    11%
    Sodium 369.6 mg
    15%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.5 g
    10%
    Protein 4.9 g
    9%

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