Ingredients
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2 tbsp pure Maple Syrup
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1 tbsp Lemon Juice
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1 cup non-dairy Milk
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1⁄2 cup yellow Cornmeal
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1⁄2 cup whole-wheat Pastry Flour
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1⁄2 tsp Baking Powder
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1⁄4 tsp Baking Soda
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1⁄4 tsp fine Salt
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2 tsp Cajun Essence
Directions
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
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1
Done
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Combine the maple and lemon with non-dairy milk in your measuring cup and whisk to combine; set aside. |
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2
Done
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In a mixing bowl, whisk remaining dry ingredients together, then pour in wet mixture, stirring to combine. |
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3
Done
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If you have time, cover and let set in fridge for 10 minutes. |
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4
Done
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Cook as you would pancakes, pouring about 1⁄4 cup of batter onto a sprayed nonstick skillet. |
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5
Done
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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. |
