Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 43

Makes 10 Pancakes • Serves 5

I love cornbread and corn muffins, so I thought, why not add some cornmeal to my pancakes? The result: naturally sweet, fluffy, wholemeal pancakes with a corn muffin–like texture. A single serving – 2 pancakes – provides almost 3 grams of fibre, which can help control your appetite until lunch.

¾ cup (90g) wholemeal flour

½ cup (75g) fine cornmeal

2 teaspoons baking powder

¼ teaspoon sea salt

1 large ripe banana, mashed well

1 cup plus 2 tablespoons (255ml) buttermilk

3 large egg whites

2 teaspoons rapeseed oil

1 teaspoon pure vanilla extract

1 cup plus 2 tablespoons (185g) blueberries

Cooking spray or oil mister

5 tablespoons pure maple syrup, for serving

In a large bowl, whisk together the flour, cornmeal, baking powder and salt.

In a separate bowl, combine the mashed banana, buttermilk, egg whites, oil and vanilla.

Add the flour mixture to the banana mixture and stir until just moist, making sure not to overmix. Gently fold in the blueberries.

Heat a large nonstick frying pan or griddle over medium-low heat. When hot, lightly spray with oil.

Scoop out a ladleful of batter for each pancake. Cook until it starts to set and the bottom is golden brown, about 3 minutes. Flip the pancake and cook the second side until golden brown, about 2 minutes. Repeat with the remaining batter.

Arrange 2 pancakes on each of 5 plates and serve topped with 1 tablespoon of maple syrup.

FOOD FACTS beware of maple syrup substitutes

Be careful what you pour over your pancakes. You might be topping your stack with ‘pancake syrup’, which is a mix of different types of sugar, flavourings and other ingredients. Real maple syrup has just one ingredient: maple syrup. Be sure to check the ingredients list.

skinnyscoop

If you have only medium or coarse cornmeal to hand, you can grind it in a clean spice mill until fine.