Buckwheat Corncakes

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Buckwheat Corncakes

Source: Healthy Eating for Life for Women/Kris Kieswer

 

Makes 16 3-inch pancakes

Buckwheat adds a wonderful, hearty flavor to these easily prepared pancakes.

Serve them with homemade applesauce, fresh fruit, or maple syrup.

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

 

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.

 

Per corncake: 44 calories; 1 g protein; 9 g carbohydrate; 0.5 g fat; 1 g

fiber; 56 mg sodium; calories from protein: 11%; calories from

carbohydrates: 79%; calories from fats: 10%

 

 

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