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Whole-Wheat Corn Cakes with Maple Syrup

Whole-Wheat Corn Cakes with Maple Syrup
YIELDS
4 servings

These corn cakes taste great and are good for you! They’re made with a combination of whole-wheat flour and wheat germ for goodness and the cornmeal gives it a cool texture. Serve with maple syrup or try yogurt and honey then add loads of fresh fruit!

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Ingredients

¾
cup yellow cornmeal (175 ml)
½
cup all-purpose flour (125 ml)
½
cup whole-wheat flour (125 ml)
1
tsp baking powder (5 ml)
2
Tbsp sugar (30 ml)
½
tsp salt (2 ml)
1
tsp wheat germ (5 ml)
1 ¼
cup skim milk (310 ml)
¼
cup non-fat yogurt (60 ml)
1
Tbsp vegetable oil (15 ml)
4
egg whites
maple syrup, to taste
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Directions

Step 1

Combine the cornmeal, all-purpose flour, whole-wheat flour, baking powder, sugar, salt and wheat germ in a medium bowl. In another medium bowl, stir together, the skim milk, non-fat yogurt and vegetable oil. Beat the egg whites until stiff with an electric mixer or in a stand mixer fitted with the whisk attachment. Add the milk mixture to the flour mixture and gently stir.
Do not overmix. Gently fold in the beaten egg whites.

Step 2

Heat two 6-inch non-stick frying pans over medium-high heat (or alternatively use a griddle or cast iron skillet). Add some vegetable oil to the pan and wipe out the excess with paper towel.

Step 3

Add 1/2 cup of batter and cook until the top of the cake bubbles. Flip and continue cooking until lightly golden brown, about 2 to 3 minutes per side. Repeat with the remaining batter, keeping the cakes warm in a low oven as you make them. Serve with maple syrup.

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