Corn Meal Griddle Cakes

Source: Mommy Stone

• 1 1/2 cups cornmeal
• 1/4 cup flour (either all-purpose or white whole wheat flour)
• 1 tsp soda
• 1 tsp salt
• 1 tsp sugar
• 2 cups buttermilk
• 2 tbs oil
• 2 egg whites

Mix dry ingredients. Add wet ingredients. Blend well. Let stand 10 minutes. Using a 1/4 cup, poor batter onto hot griddle and bake like pancakes. Makes 16 four inch pancakes.

The Stones drizzle honey on top of the griddle cakes. However, savory toppings such as salsa, cheese, etc would probably also be good.

Variations:

• If you don't have buttermilk available, you can easily substitute 2 cups of buttermilk for 1 cup nonfat plain yogurt mixed with 1 cup nonfat milk.
• Tried substituting quinoa flour for the regular flour and it worked fine. If you thought hard, you could taste a difference, perhaps a bit more bitter, but over all a nice substitute. Would like to try millet and see how that works out also.
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• Gluten-free, Rice-free (I think): Substitute the flour for another 1/4 cup of cornmeal. Instead of 2 egg whites, add 1 whole egg and 1 egg white. - It seems I had a little more trouble with the batter sticking so I sprayed a little cooking spray on my non-stick skillet which seemed to help.

Nutritional Information (excludes toppings)

Servings Per Recipe: 12

14% of calories from protein
57% of calories from carbs
28% of calories from fat

Calories	95.03
Total Fat	3.23 g
Saturated Fat	0.39 g
Polyunsaturated Fat	1.36 g
Monounsaturated Fat	0.77 g
Omega-3	0.01 g
Omega-6	0.02 g
Cholesterol	1.63
Sodium	480.73 mg
Potassium	73.46 mg
Total Carbohydrate	14.83 g
Dietary Fiber	1.57 g
Sugars	2.35 g
Protein	3.72 g
Vitamin A	0 %
Vitamin C	1 %
Calcium	10 %
Iron	5 %
Vitamin D	0 %
Vitamin E	0 %
Vitamin K	0 %
Thiamin	12 %
Riboflavin	11 %
Niacin	6 %
Vitamin B-6	1 %
Folate	2 %
Vitamin B-12	2 %
Biotin	0 %
Pantothenic Acid	1 %
Phosphorus	9 %
Iodine	0 %
Magnesium	1 %
Zinc	1 %
Selenium	4 %
Copper	0 %
Manganese	1 %
Chromium	0 %
Molybdenum	0 %
Chloride	0 %