Buckwheat Corncakes

9 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 1
    Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
  2. 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. 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.

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