After all the kiddos left in a flash, I was left with a taste for more pancakes. It is indeed a wonder how the universe works. No sooner were they all on the plane then I got this recipe in my inbox. Seems Dr. Barnard has my number! I am trying these out this weekend. I bet I will flip for them, too.
Rich and nutty buckwheat flour, a real superfood
Corn and Buckwheat Pancakes (Dr. Neal Barnard*)
1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon sodium-free baking
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 ripe banana, mashed
2 tablespoons real maple syrup
1 tablespoon white vinegar or cider vinegar
1 cup fortified soy or rice milk*
1 vegetable oil spray*
Mix flour, cornmeal, baking powder, baking soda, and salt in a small bowl.
In a large bowl, combine banana, maple syrup, vinegar, and nondairy milk. Add flour 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 a scant 1/4 cup of batter for each pancake 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. The recipe says this makes 16-3 inch pancakes...I usually don't come close to that!
*Note: You may remember that Dr. Barnard is a totally plant-based eater...no animal products and so this recipe does not contain eggs, dairy-based milk or butter. Feel free to adapt to your tastes.
Also, I think a few kernels of fresh corn would be fabulous in these pancakes. Jon usually tosses some in his, too...nice.
In honor of our last shuttle launch, have a weekend, complete with pancakes, that is out of this world!
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Yes, thanks so much for that link! I am going to do an egg substitute post soon!
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