Crunchy Two-Grain Pancakes

Healthy pancakes with great flavor and texture--for seed lovers only! (Slightly adapted from a Bob's Red Mill recipe.)

• Ready In: 45 mins
• Serves: 4
• Yields: 16 small pancakes

Ingredients

• 1  cup whole wheat pastry flour
• 1⁄2 cup cornmeal
• 3  tablespoons light brown sugar, packed
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 3  tablespoons unsalted sunflower seeds, raw and shelled
• 3  tablespoons  unsalted pumpkin seeds, raw and shelled
• 2  tablespoons flax seeds, whole
• 1 1⁄2 cups buttermilk
• 2  large eggs, lightly beaten
• 3  tablespoons unsalted butter, melted

Directions

1. In a large mixing bowl, whisk together whole wheat pastry flour, cornmeal, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and sunflower, pumpkin, and flax seeds.
2. In a medium mixing bowl, whisk together buttermilk, eggs, and melted unsalted butter.
3. Add wet ingredients to dry, and whisk until just combined.
4. Heat a large non-stick skillet over low-medium heat.
5. Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
6. Serve warm with maple syrup.