Ingredients
2/3 cup stone-ground yellow cornmeal
1/3 cup rolled oats
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
2 cups buttermilk
2 eggs
4 teaspoons oil
1 tablespoon sucanat*
*Sucanat is unrefined cane sugar that is higher in minerals than normal sugar. Plain white sugar can be used instead.
Preparation
Grind the rolled oats and cornmeal in a blender (or in batches in a coffee grinder) until the grains are ground to a flour-like consistency.
Combine the flours, baking powder, soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, oil, and sucanat. Whisk until the sucanat is dissolved.
Stir the wet into the dry ingredients, and stir just until combined. Don’t worry if there are still a few lumps. Add a little extra buttermilk or plain milk if the batter seems too thick.
Cook on a hot griddle.
Nutritional Values (per 1/4 recipe): 340 calories, 10 g fat, 2 g sat fat, 51 g carbs, 6 g fiber, 9 g sugars, 14 g protein
