Cornmeal Flapjacks

By BlueSchmoo

16 Servings - Per pancake: 44 calories; 0.4 g fat; 0.1 g saturated fat; 8.2% calories from fat; 0 mg cholesterol; 1.4 g protein; 8.9 g carbohydrates; 2 g sugar; 0.8 g fiber; 66 mg sodium; 29 mg
calcium; 0.5 mg iron; 0.1 mg vitamin C; 5 mcg beta-carotene; 0.2 mg vitamin E

88 Calories each if only 8 pancakes are made not including preserves or syrup topping

4 (16 Serv. recipe) Regular Pancakes = 176 Calories

Ingredients

• Makes 16 3-inch pancakes
• 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

Details

Servings 4
Adapted from support.pcrm.org

Preparation

Step 1

In a large bowl, mix nondairy milk, maple syrup, and vinegar. Set aside.

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.

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.