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Home > Recipes > Breakfast & Brunch > Cornmeal Flapjacks
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Cornmeal Flapjacks

Cornmeal Flapjacks
Recipe Tip
Berry Good News
Although they come in a small package, berries are packed with fiber and an assortment of vitamins and minerals. Enjoy some fresh berries while they’re in season, when they’re less expensive and more flavorful.
Source
Stop Dieting and Lose Weight from Prevention® (2003) p. 68
Wake up your breakfast! The complex carbs in these fab flapjacks supply long-lasting energy. From Prevention Healthy Cooking.
Prep Time:10 min
Start to Finish:20 min
makes:6 servings

1cup cornmeal
3/4cup whole grain pastry flour
1teaspoon baking soda
1/2teaspoon salt
1 1/4cups buttermilk
1tablespoon canola or soybean oil
2tablespoons maple syrup
1egg
3cups berries such as blueberries, raspberries and blackberries
1.Heat oven to 200°F. Coat a baking sheet with cooking spray.
2.In large bowl, combine cornmeal, flour, baking soda and salt.
3.In medium bowl, combine buttermilk, oil, maple syrup and egg. Add to flour mixture; stir just until blended.
4.Coat a large skillet with cooking spray and warm over medium heat. Pour batter by scant 1/4 cupfuls into skillet. Cook 2 minutes or until tiny bubbles appear on the surface and edges begin to look dry. Flip and cook 2 minutes longer or until golden. Place flapjacks on the prepared baking sheet; place in oven to keep warm.
5.Recoat skillet with cooking spray. Repeat with remaining batter to make a total of 18 flapjacks. Serve flapjacks with berries.

Nutritional Information
1 Serving: Calories 270 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 50g (Dietary Fiber 4g, Sugars 14g); Protein 7g Percent Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 8%; Iron 10% Exchanges: 2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
1 Review

 
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Filling!
I really enjoyed these pancakes. They are hearty and kept my belly full for several hours. I made them once with stone ground cornmeal and once with self-rising (omit baking soda). I liked them better with the self-rising cornmeal which made them less bitter tasting but still maintained the same complexity that filled me up. Either way, this is a delicious and healthy way to start the day off.
Posted at 3:59 PM on July 31 2009 by dancintwink