The hearty taste of cornbread in a flaky biscuit treat. Dunk these maple breakfast pastries in coffee and start your day off right. This recipe comes to us from Lindsay of Happy Herbivore.
Serves 6
- 1/2 cup whole wheat pastry flour
- 1/2 cup yellow cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 banana, cold
- 1/4 cup non-dairy milk
- 2 tbsp maple syrup
Preheat oven 425 F. Grease a cookie sheet and set aside.
In a food processor, combine flour, cornmeal, baking powder and salt and process for about 10 seconds.
Add banana and allow and process until flour is pebble-like.
Transfer to a mixing bowl and combine mixture with milk and maple syrup, stirring until well combined. Use a spoon to drop 6 biscuits evenly spaced on the cookie sheet.
Bake about 7-8 minutes or until edges are just crisp and slightly brown.
(5 votes, average: 3.40 out of 5)
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