Michelle’s Low GL Cornmeal Pancakes

• 2 cups ground cornmeal
• 2 cups boiling water
• 1 tsp unrefined real salt (or 2 tsp regular salt)
• 2 eggs (or egg substitute)
• 1 Tbsp agave nectar (or about 2 Tbsp regular sugar)
• 4 Tbsp margarine, melted
• 1 cup soy/almond/rice/hemp milk (or regular milk)
• 1 cup stoneground whole wheat flour
• 1 tsp baking powder
• Fresh or frozen berries or fruit
• agave nectar (or sugar)

1. In a bowl, mix together cornmeal and salt.
2. Add boiling water, stir together, and let stand for 10 minutes.
3. In a separate bowl, beat together eggs, sugar, margarine, and milk.
4. Add to cornmeal mixture.
5. Sift together flour and baking powder and add to batter, mixing lightly.
6. Cook pancakes on a 300 degree heated griddle, spreading out the batter each time you put in on the griddle. Brown lightly on both sides.
7. Fruit Topping: Combine frozen or fresh fruit with a little bit of agave nectar (or sugar) and heat until warm through.  Spread over pancakes.

I divided the batter into separate bowls, and added some food coloring to a little bit for the kiddos.  Spunky loved these so much that she ate EIGHT pancakes!

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