Cornmeal Flapjacks
- Makes : 16 3-inch pancakes
Ingredients
- 1 cup fortified nondairy milk (soy, rice, almond, etc.)
- 2 tablespoons maple syrup
- 1 tablespoon apple 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
- Spray of vegetable oil
Directions
Step 1
In a large bowl, mix nondairy milk, maple syrup, and vinegar. Set aside.
Step 2
In a separate bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. Add to nondairy milk mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more nondairy milk if batter seems too thick.
Step 3
Preheat a nonstick 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 side until browned, about 1 minute. Serve immediately.
Nutritional Info
Per pancake:
-
Calories
44 -
Fat
0.4 g -
Cal. From Fat
8.2% -
Saturated Fat
0.1 g -
Cholesterol
0 mg -
Protein
1.4 g -
Carbohydrates
8.9 g -
Sugar
6.2 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
Recipe Source:
Healthy Eating for Life for
to Prevent and Treat Diabetes
Reprinted with permission from PCRM.
Photograph © PCRM.
