Hoecakes are a coarser, denser version of pancakes, sort of biscuit-like in texture and generally made of cornmeal. They're Native American in origin and made in the south or so this ex-New Yawker, current Valley Girl hears. If you are wondering about the name they were originally cooked out in the fields, on the blade of a hoe, over an open fire. Hoe-cakes. I think it sounds like an insult you'd yell at someone who tried to cozy up to your man, "Hey Hoecakes! Hands-off."
My city girl version is made with a combo of almonds and protein powder. They make a great on-the-go breakfast.
Shelly's Nutty Hoecakes
1/2 cup Almonds
1/2 cup Vanilla Protein Powder
3 Tablespoons Multigrain Pancake Mix (I use this)
1 Egg Yolk
2 Tablespoons Sugar Free Torani Syrup (I used SF Almond)
Whiz almonds in a mini food processor till ground (cornmeal-ish consistency.)
Mix all ingredients together. Coat a non-stick pan with Pam or canola oil. Spoon dollops of batter (about 2 T per hoecake) into pan and flatten with a spatula. Brown until crisp, turn and brown on reverse side. They will not bubble look for golden edges before flipping. You can eat them warm with SF Maple Syrup but I actually prefer them plain at room temperature.