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!
ingredients
directions
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.
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.
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.