Multigrain Pancakes

• 1 1/2 cups whole wheat pastry flour
• 1/4 cup cornmeal or other whole grain flour
• 1/4 cup rolled oats
• 1 tablespoon baking powder aluminum-free
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg freshly
• 1 3/4 cups milk unsweetened, unflavored plant
• 1/2 cup unsweetened applesauce
• 2 tablespoons pure maple syrup plus more for serving, if desired
• 1 cup fresh blueberries

1. Preheat the oven to 200 degrees F
2. In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined. Make a well in the center of the flour mixture and add the plant milk, applesauce, and maple syrup. Gently fold the ingredients together just until incorporated. Do not overmix; the batter will be lumpy.
3. Heat a griddle or large nonstick pan over medium heat until a few droplets of water dropped in the pan jump and sizzle.
4. Spoon 1/3 cup batter for each pancake onto the pan until no more will fit. Cook 3-4 minutes until the edges look dry and the bottoms are crisp and lightly browned. Using a spatula, turn the pancakes over and cook for 2-3 minutes more. Transfer the pancakes to a heatproof platter and place in the oven to keep warm. Repeat with remaining batter.
5. Serve the pancakes topped with fruit and a little maple syrup or apple butter.

whole wheat pastry flour, cornmeal, rolled oats, baking powder aluminum, salt, ground cinnamon, grated nutmeg, milk, unsweetened applesauce, maple syrup, fresh blueberries

Taken from www.yummly.com/recipe/Multigrain-Pancakes-1547191 (may not work)