Cornmeal Almond Pancakes

• 1 1/4 cups all-purpose flour
• 3/4 cup stone ground yellow cornmeal
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 2 cups vanilla almond or vanilla soy milk
• 2 large eggs, beaten
• 2 tablespoons almond or canola oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon blackstrap molasses
• Nonstick vegetable oil spray
• 1/2 cup sliced blanched almonds

1. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until completely combined. Make a little well in the middle of the flour mixture and add the almond or soy milk, eggs, oil, vanilla, and molasses. Whisk until just combined, and don't worry if a few lumps remain.
2. Heat a nonstick griddle or skillet over medium heat. Spray with nonstick vegetable oil spray. Using a 1/4-cup measuring cup, spoon the batter onto the hot griddle, one scoop per pancake, being careful not to crowd the pan.
3. Cook for 1 to 2 minutes, or until bubbles appear on the surface of the pancakes and the edges begin to firm up. With a spatula, flip the pancakes and cook for another 30 seconds to 1 minute. Transfer to a platter and keep warm. Repeat with the remaining batter.
4. Serve immediately with optional syrup or honey, as desired.

flour, stone ground yellow cornmeal, light brown sugar, baking powder, baking soda, kosher salt, vanilla almond, eggs, almond, vanilla, blackstrap molasses, vegetable oil spray, almonds

Taken from food52.com/recipes/29687-cornmeal-almond-pancakes (may not work)