Cornmeal Flapjacks
Makes 16 3-inch flapjacks
Enjoy these sunny golden pancakes with fruit preserves, fresh fruit, or maple syrup.
- 1 cup fortified soy- 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
- 1 vegetable oil spray
In a large bowl, mix non-dairy milk, maple syrup, and vinegar. Set aside.
In a separate bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. Add to non-dairy milk 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 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 flapjack
- Calories: 44
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Calories from Fat: 8.2%
- Cholesterol: 0 mg
- Protein: 1.4 g
- Carbohydrates: 8.9 g
- Sugar: 2 g
- Fiber: 0.8 g
- Sodium: 66 mg
- Calcium: 29 mg
- Iron: 0.5 mg
- Vitamin C: 0.1 mg
- Beta Carotene: 5 mcg
- Vitamin E: 0.2 mg
Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.