- Yields: about 10 pancakes
- Ingredient Notes: Vegetarian, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 3/4 cup stone-ground cornmeal
- 1/2 cup whole-wheat pastry flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1 tablespoon high-heat oil
- Cooking spray
Directions
In a bowl, combine cornmeal, flour, sugar, salt and baking soda. In a separate bowl add egg, yogurt, milk and oil; whisk together until smooth. Add wet ingredients to dry ingredients and stir until combined. Set aside.
Heat a skillet over medium-high heat and grease the pan well with cooking spray. Working in batches, pour about 1/4 cup batter per pancake into the pan, being careful not to overcrowd the pan.
Cook pancakes until golden, 2 to 3 minutes. Flip pancakes over and cook another 2 to 3 minutes until golden. Repeat with remaining batter, adding more cooking spray as needed. Serve immediately.
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