This cross post comes from the Physicians Committee for Responsible Medicine – promoting good health with vegan nutrition and fighting animal cruelty in medical and training fields. If you haven’t checked out the PCRM website before, be sure to have a look, they’re a fantastic group.
RECIPE OF THE WEEK | Cornmeal Flapjacks
Enjoy these sunny golden pancakes with fruit preserves, fresh fruit, or maple syrup.
Makes 16 3-inch flapjacks
1 cup fortified nondairy milk
2 tablespoons maple syrup
1 tablespoon cider vinegar
1/2 cup whole grain cornmeal
1/2 cup whole wheat pastry flour
1/2 teaspoon sodium- and aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
vegetable oil spray
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 sides until browned, about 1 minute. Serve immediately.
Nutrition Information | Per flapjack:
calories: 44; fat: 0.4 g; saturated fat: 0.1 g; calories from fat: 8.2%; cholesterol: 0 mg; protein: 1.4 g; carbohydrates: 8.9 g; sugar: 2 g; fiber: 0.8 g; sodium: 66 mg; calcium: 29 mg; iron: 0.5 mg; vitamin C: 0.1 mg; beta-carotene: 5 mcg; vitamin E: 0.2 mg
Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.