Recipes

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 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%

Recipe from Healthy Eating for Life for Women by Kris Kieswer

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