1/2 cup fresh corn kernels (or frozen, thawed and drained), divided
1/8 tsp ground paprika
Preheat oven to 425°F. Lightly mist a 9 x 5-inch loaf pan with cooking spray.
In a small bowl, combine flax seeds and 6 tbsp water. Set aside for 10 minutes.
Meanwhile, in a medium bowl, whisk together cornmeal, baking powder and salt. To cornmeal mixture, add flaxseed mixture, milk, oil and maple syrup. Mix until just smooth, but do not over-mix. Fold in 1/4 cup corn. Pour batter into loaf pan. Top with remaining 1/4 cup corn and sprinkle with paprika. Bake for 35 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before slicing.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.