Buckwheat Corncakes Buckwheat adds a wonderful, hearty flavor to these easily prepared pancakes. Serve them with homemade applesauce, fresh fruit, or maple syrup.
Makes 16 3-inch pancakes
- 1/2 cup buckwheat flour
- 1/2 cup cornmeal
- 1/2 teaspoon sodium-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 2 tablespoons maple syrup
- 1 tablespoon vinegar
- 1 cup fortified soymilk or rice milk
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Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
In a large bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.
Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Recipe from Healthy Eating for Life for Women by Kris Kieswer |
