Cornmeal Flapjacks Makes 16 3-inch pancakes
Enjoy these sunny golden pancakes with fruit preserves, fresh fruit, or maple syrup
- 1 cup fortified soymilk or rice milk
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1/2 cup cornmeal
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon sodium-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- fruit preserves, fresh fruit, or maple syrup for serving
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In a large bowl mix milk, maple syrup, and vinegar. Set aside.
In a separate bowl stir together cornmeal, flour, baking powder, baking soda, and salt. Add to milk 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 to Prevent and Treat Diabetes by Patricia Bertron, R.D.
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