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.
- 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.
Maple Cornbread Biscuits
Servings per Recipe:Amount per Serving
Calories from Fat: 8
Total Fat: 1g
Saturated Fat: .3g
Dietary Fiber: 2.2g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.