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Corncakes recipe

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Ingredients

Adjust Servings:
2 tbsp pure Maple Syrup
1 tbsp Lemon Juice
1 cup non-dairy Milk
1⁄2 cup yellow Cornmeal
1⁄2 cup whole-wheat Pastry Flour
1⁄2 tsp Baking Powder
1⁄4 tsp Baking Soda
1⁄4 tsp fine Salt
2 tsp Cajun Essence

Nutritional information

1
Serving Size
78 kcals
Calories
6 g
Fat
0 mg
Cholesterol
16.0 g
Carbohydrates
1.5 g
Fiber
3.8 g
Sugar
2.1 g
Protein

Corncakes recipe

  • Serves 8
  • Medium

Ingredients

Directions

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These cakes are a cross between cornbread and pancakes. They’re a great alternative to pancakes at brunch or as alight appetizer when made into a mini-pancake size. Serve with Low-Fat Guacamole, salsa, or diced cremini mushrooms and red bell peppers cooked in a little water and garnished with fresh cilantro.

Steps

1
Done

Combine the maple and lemon with non-dairy milk in your measuring cup and whisk to combine; set aside.

2
Done

In a mixing bowl, whisk remaining dry ingredients together, then pour in wet mixture, stirring to combine.

3
Done

If you have time, cover and let set in fridge for 10 minutes.

4
Done

Cook as you would pancakes, pouring about 1⁄4 cup of batter onto a sprayed nonstick skillet.

5
Done

Cook the first side for 5 to 7 minutes, then flip and cook for another 2 to 3 minutes on the second side, but be careful not to burn.

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