The hearty taste of cornbread in a flaky biscuit treat, with banana added for an extra boost of nutrition. Dunk these maple breakfast pastries in coffee and start your day off right.
This recipe comes to us from Lindsay of Happy Herbivore.
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.
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