Gluten Free Corn Fritters and Fried Eggs

Saturday mornings are my day to lie in a little, sip on a hot cup of tea and whip up something delicious and a little different than my midweek fair in the kitchen. This week, the brisk, cloudy weather made me crave something a little on the heartier side, and what better way to get Halloween started than with a little fall twist on pancakes?

Ingredients:

1/2 cup gf oat flour

1/2 cup soy flour

1 tsp. salt

1 tbsp. sugar

2 tsp. baking powder

1/2 cup milk

2 eggs, beaten

1 can whole corn kernels

Method:

Combine all dry ingredients, then slowly stir wet ingredients in. The soy/oat flour combo performs best when it is left to sit for about 10 minutes. It will thicken quite a bit during this 10 minutes.

After 10 minutes, drop a spoonful into a hot, buttered pan and let the tea sipping begin! Gluten free pancakes take a little longer to cook than gluten filled ones. Just make sure that tea pot is full.

Top with fried eggs, grated chedder cheese, sour cream and a little bit of salsa.