Ingredients for Buckwheat Corncakes
- 1 cup buckwheat flour
- 1/2 cup cornmeal
- Sodium Free Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Banana
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- Soymilk
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How to Make Buckwheat Corncakes
- In a medium bowl, whisk together the buckwheat flour, cornmeal, baking powder, baking soda, and salt.
- In a large bowl, mash the banana. Stir in the maple syrup, apple cider vinegar, and milk.
- Gently pour the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix. Add a little more milk if the batter is too thick.
- Preheat a lightly oiled non-stick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Serve immediately with fresh fruit, maple syrup, or your favorite toppings!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
33g
Fat
1g
Carbs
8g
