1 cup whole wheat pastry flour
1/2 cup oat flour
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon fine grain sea salt
1/4 cup millet (optional)
1 tablespoon honey
1 1/4 cup yogurt
3/4 cup milk
3 large eggs
1/4 cup butter, melted (or olive or grape seed oil)
In a large mixing bowl, whisk together the flours, cornmeal, baking powder, salt, and millet. In a separate bowl, beat the eggs before adding the yogurt, milk, and honey; mix together then add the butter. Pour the wet ingredients into the dry and whisk until combined.
Heat a skillet or griddle to just hotter than medium heat, add a bit of butter to the pan and spread over the entire surface. Pour the batter into the skillet one-two tablespoons at a time for toddler sized pancakes. You can always increase this amount for larger pancakes. Flip once the batter begins to bubble, and the pancakes have set.
Any leftover pancakes can be frozen for quick and easy snacks. They thaw very quickly. Ewan sometimes likes to eat them nearly frozen or cold, but they can also be warmed in the skillet or a toaster.