Buckwheat Corncakes

• 1/2 cup buckwheat flour
• 1/2 cup cornmeal
• 1/2 teaspoon sodium-free baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 2 tablespoons maple syrup
• 1 tablespoon vinegar
• 1 cup fortified soymilk or 1 cup rice milk

1. Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
2. In a large bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.
3. Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter 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.

buckwheat flour, cornmeal, baking powder, baking soda, salt, banana, maple syrup, vinegar, soymilk

Taken from www.food.com/recipe/buckwheat-corncakes-264063 (may not work)