Corn Meal Buttermilk Pancakes

This recipe is an inspiration from here. When you have time definitely check this site out. They seem to have a good collection of healthy food choices. I particularly liked their glossary of whole grains. I found it very informative and useful. This is a different take on pancakes with corn meal in it. So it has got a slightly crumbly texture and I think that makes them taste better. The only big variation in my version of the recipe is that I reduced the eggs and increased the buttermilk.

Ingredients :
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal
- 1/3 cup whole-wheat flour (I did not have pastry flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp brown sugar
- 2 tsp flax seeds ground to a powder or flaxseed meal
- 1 egg
- 1 1/4 cup low fat buttermilk
- 1/2 tbsp cooking oil
- 1 cup of blueberries (I used the frozen kind)

Method:

1. In a bowl mix all the dry ingredients. In a separate bowl crack the egg and whisk it. Add butter milk and oil. Mix well.
2. Now add the wet ingredients to the dry ingredients and combine it all together. Do not over beat it. You just want the wet and dry ingredients combined. Finally mix in your blueberries with the batter.
3. In a hot skillet pour the batter. Wait till you start seeing bubbles. Takes about a minute for this. Flip the pancakes over and cook for another 45 seconds. Both the sides should be golden brown in color.

These are best eaten hot with maple syrup and if you want with a pat of butter.