Crunchy Two-Grain Pancakes

• 1 cup whole wheat pastry flour
• 12 cup cornmeal
• 3 tablespoons light brown sugar, packed
• 1 teaspoon baking powder
• 14 teaspoon baking soda
• 12 teaspoon salt
• 14 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 12 cups buttermilk
• 2 large eggs, lightly beaten
• 3 tablespoons unsalted butter, melted

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.

whole wheat pastry flour, cornmeal, light brown sugar, baking powder, baking soda, salt, ground cinnamon, sunflower seeds, pumpkin seeds, flax seeds, buttermilk, eggs, unsalted butter

Taken from www.food.com/recipe/crunchy-two-grain-pancakes-231427 (may not work)