1 cup fortified soymilk or rice milk
2 tablespoons maple syrup
1 tablespoon cider vinegar
1/2 cup cornmeal
1/2 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
fruit preserves, fresh fruit, or maple syrup for serving
In a large bowl, mix the soy or rice milk, maple syrup, and vinegar. Set aside. In a separate bowl, stir together the cornmeal, flour, baking powder, baking soda, and salt. Add to the non-dairy milk mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more soy or rice milk if batter seems too thick.
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.
(Per flapjack: 40 calories; 1 g protein; 8 g carbohydrate; 0.4 g fat; 1 g fiber)