Corn Pancakes and Raspberry Syrup

Happy New Year!!! I hope everyone had major fun during the holidays. I also trust you all are safe.

Starting now, I’ll be doing a monthly reader recipe showcase. Once a month, I’ll feature a reader’s recipe. If you are interested, please send me an email with the recipe ingredients with proper quantities and measurements, and clear pictures.

Corn Pancakes and Raspberry Syrup

Corn Pancakes and Raspberry Syrup

Please remember to send in healthy recipes (nothing swimming in oil/sugar, etc). The recipe can be anything from breakfast to dinner, appetiser to dessert, liquid to solid. Email me at chidinma[at]fruitfulkitchen.org

I’m also going to post some of my less than perfect recipes (even epic failures!). I have two reasons for doing so- firstly, I need to prove that anyone (as long as the interest is there) can cook with adequate practice. It’s more like showing you my practise sessions.

Secondly, some recipes can still be saved with your suggestions. What I regard as failure might just need a little this, or a lot of that, and I’m sure some of you can help me out.

This recipe is one of the ones that need tweaking. I have had some requests for kid and baby friendly recipes, so I formulated this one.

The problem is, most parents have to disguise the vegetables so well, or the child will not eat. This recipe is perfect for adults, but it needs a little more disguising for picky kids. I’m thinking I should add some honey to sweeten the batter more? Let me know what you think.

The syrup is fantastic. In fact, the pickiest of eaters would wolf down the pancakes if they were smothered in this syrup (but that would defeat the healthy eating purpose, wouldn’t it?)

I’ll make some adjustments to the recipe, and when I’m 100% satisfied, I’ll update it.

I’d also like to introduce Dré, my puppy. He’s an important part of this blog, albeit behind the scenes. He’s the one who helps me get rid of all my less than perfect recipes. LOL! That explains why he’s this big at 7 months.



This serves 2

  • 200g of sweetcorn
  • 2 eggs
  • 1/4 cup of quick cooking oats
  • 1/2 cup of milk (I used coconut milk)
  • 1/2 teaspoon of baking powder
  • Pinch of salt


This makes 12 tablespoons, serving size is 1 tablespoon

  • 1 cup of frozen raspberries
  • 1/4 cup of honey



  1. Grind the oats into a fine flour. Sift the oat flour with the salt and baking powder.
  2. Put the oat mixture and all the other ingredients in a blender. Pulse till very smooth.
  3. Heat a non-stick fry pan over medium heat. Spray the pan with non-stick spray, or brush with olive oil.
  4. Pour 1/4 cup of batter into the pan. Cook for 2 minutes, then flip. Cook for another 2 minutes, then remove.
  5. Continue till the batter is finished (spray the pan before each pancake).


  1. Put frozen raspberries and honey in a pot over medium heat. Simmer for 10 minutes.
  2. If you want a smooth syrup, puree the mixture after simmering. I prefer the slight crunch of the raspberry seeds.
  3. Serve with the pancakes.
  4. Enjoy!

Nutritional Value Per Serving of Pancake

Calories: 241

Protein: 10.4g
Fat: 15.3g
Carbohydrates: 24.2g (3.2g of sugar)
Fibre: 1.2g
Cholesterol: 184mg

Per Serving of Syrup

Calories: 26

Protein: 0.1g
Fat: 0.1g
Carbohydrates: 7.0g (6.3g of sugar)
Fibre: 0.7g
Cholesterol: 0g



Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 11 comments
chinwe - January 6, 2016

Happy new year!! this looks absolutely decadent. can’t wait to try it. can I replace the oats with flour?

    Chidinma - January 6, 2016

    Happy new year, Chinwe. How did you enjoy the holidays? I trust you had lots of fun!

    Yes, I suppose you can.

chinwe - January 7, 2016

I did gain lots of weight and now trying hard to lose it Lol.
I’ll give this a try and let u know how it turns out.

AlwaysT - January 7, 2016

@Deema, you are just a sweet mummy. Thanks for this. When I saw corn pancake I was like ‘i’ll pass’ till I saw it is oatmeal with sweetcorn. Oh yum yum yum!
And your Rott? Such a natural ‘waste’ disposer and a cheerful one too. This is a must try. Will file this for future use. Those oat pancakes are helele.

bunmi - January 10, 2016

pls y baking powder when we are nt baking. the reason am asking is cos i don’t av baking powder o

    Chidinma - January 10, 2016

    Baking powder makes the finished pancake fluffier. You can skip it, the difference will be the texture.

lawyergirl - January 13, 2016


Portable - January 16, 2016

lovely …

Bren - January 12, 2017

This recipe looks amazing! I can’t wait to give it a try. Great to connect with you.


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