This Mary's Corn Cakes is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
Instructions
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In a mixing bowl, combine the buttermilk, olive oil, egg and 1/2 cup water. Mix together using a whisk. In another bowl, combine the cornmeal flour and sugar using a fork. Fold the dry ingredients into the wet ingredients and whisk to combine. Once mixed, the batter is good to go. Heat a frying pan over medium-low heat and spray it with olive oil. Then make cornbread pancakes (think hoecakes). Each corn cake should have about a 4-inch diameter, which is roughly half a ladle of batter. After 4 to 5 minutes, flip the corn cakes and cook for another 3 to 5 minutes, or until done.
Why this Mary's Corn Cakes works for PCOS
Desserts on a PCOS plan are not banned, but timing and pairing matter. Eating sweet foods immediately after a balanced meal (rather than on an empty stomach) blunts the blood sugar response, since protein and fat slow gastric emptying. This Mary's Corn Cakes works best as an occasional post-dinner option rather than a standalone snack.
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Frequently Asked Questions
Yes, this Mary's Corn Cakes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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