Buckwheat Corncakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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 1 cup rice milk

Recipe

• 1 mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
• 2 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.
• 3 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.