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Cornmeal Flapjacks 0 rating: 0 review:     

Wake up your breakfast! The complex carbs in these fab flapjacks supply long-lasting energy. From Prevention Healthy Cooking.
PreprationTime: 10 min
Total Time to Complete: 10 min
Feeds enough for: 6 servings

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1    cup cornmeal
3/4    cup whole grain pastry flour
1    teaspoon baking soda
1/2    teaspoon salt
1 1/4    cups buttermilk
1    tablespoon canola or soybean oil
2    tablespoons maple syrup
1    egg
3    cups 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 % 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 MyPyramid Servings: 1 tsp Fats & Oils, 1/2 c Fruits, 3 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

  Remember  
 

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

 

           

 
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