Cornmeal Flapjacks

Cornmeal Flapjacks 
Makes 16 3-inch pancakes
Enjoy these sunny golden pancakes with fruit preserves, fresh fruit, or maple syrup.

1 cup fortified soymilk or rice milk
2 tablespoons maple syrup
1 tablespoon 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
fruit preserves, fresh fruit, or maple syrup for serving

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

In a separate bowl stir together cornmeal, flour, baking powder, baking soda, and salt. Add to milk 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 flapjack: 40 calories; 1 g protein; 8 g carbohydrate; 0.4 g fat; 1 g fiber; 55 mg sodium; calories from protein: 12%; calories from carbohydrates: 78%; calories from fats: 10%<

Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.

 from PCRM.org