Ingredients:
For the hoecakes:
3/4 C all-purpose flour
1 C cornmeal (preferably medium ground like Bob's Red Mill)
1/4 C ground flaxseed
1 tbsp baking powder
1 tsp salt
2 eggs, beaten
3/4 C vegan buttermilk (3/4 C non-flavored non-dairy milk + 1 tbsp lemon juice or vinegar)
1/3 C melted butter
1/2 C water
For the cardamon-infused maple syrup (if using a LĒVO machine as I did, make the syrup first ahead of the hoecakes):
1/2 C maple syrup
3 tbsp cardamon pods
Instructions:
For the hoecakes:
Place a cast iron or non-stick skillet over medium heat.
In a large mixing bowl, combine flour, cornmeal, ground flaxseed, baking powder, and salt. Mix to combine.
To the dry ingredients, add eggs, vegan buttermilk, melted butter, and water. Mix until smooth.
Once the cast iron/skillet is hot, melt a small amount of butter and spoon in the hoecake batter, ~1/3 C of the batter.
Cook for about 2 minutes per side or until golden brown.
Drizzle with cardamon-infused maple syrup and serve hot. Bottoms up!
For the syrup:
If using a LĒVO machine as I did, place the cardamon pods in the herb pod and place it in the reservoir. Pour maple syrup into the reservoir and close the LĒVO machine. Set to infuse. In two hours you will have infused syrup that is out of this world!
If not using a LĒVO machine, place a saucepan over low heat. Pour maple syrup into the saucepan and add cardamon pods to the syrup. Cook for about an hour stirring as needed. Strain the syrup into a jar using cheesecloth to catch the cardamom pods.
NOTE: Either method works fine here! The LĒVO machine infuses ingredients slightly stronger than the stovetop method as well as offers a "set it and forget it" approach. You can also make cannabutter or canna syrup to turn these hoecakes into a hoedown!