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# Buckwheat Corncakes
- URL: https://www.foodconsumer.org/buckwheat_corncakes_0506110923/
- Published: 2011-05-06T22:23:00.000Z
- Updated: 2026-09-22T16:20:01.000Z
- Description: Pancakes made from buckwheat flour and cornmeal with mashed banana, maple syrup, vinegar and fortified soy or rice milk, cooked on a lightly oiled griddle. The recipe yields 16 three-inch cakes at 44 calories each, served with applesauce, fresh fruit or maple syrup.
- Author: Food Consumer
- Tags: Breakfasts, Recipes & Dining, #vivvo-import

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](http://www.pcrm.org/shop?ref=foodconsumer.org) by Kris Kieswer

from PCRM.org