Sweet Pea Corncake

Be the first to review
READY IN: 40mins
Recipe by StarFire22

These little pancakes are a great grab and go breakfast with a little kiss of sour cream. A basic southern cornbread with the addition of pumpkin and black eyed peas are cooked pancake style in a hot skillet with coconut oil makes for a delicious, nutritious treat. Great as a breakfast treat or as a side dish, Make up a batch and refrigerate leftovers. yum.

Ingredients Nutrition


  1. in large bowl, combine and mix dry ingredients.
  2. in second bowl, combine wet ingredients, pumpkin and black eyed peas.
  3. add wet mixture to dry mix and stir until well combined, mixture should be thick.
  4. heat coconut oil in skillet.
  5. put 1/4 cup batter in hot oil and cook as you would pancakes, flipping when bubbles form around edge.
  6. serve with dollop of sour cream or maple syrup.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a