Buckwheat Corncakes

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 white vinegar or cider vinegar
1 cup fortified soy- or rice milk
1 vegetable oil spray

Mix flour, cornmeal, baking powder, baking soda, and salt in a small bowl.

In a large bowl, combine banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more non-dairy milk if batter seems too thick.

Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour a scant 1/4 cup of batter for each pancake 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 pancake