Cranberry-Corn Pancakes

1 1/4 cups cornmeal, whole-grain

1/4 cup mesquite meal (or spelt flour) (or cornmeal)

1 cup sorghum flour (or spelt flour)

1 cup soy flour (or spelt flour)

2 tablespoons ground hemp seeds (or half ground flax seeds and half ground sesame seeds)

1/4 teaspoon sea salt

1 tablespoon baking powder (double acting)

1/4 cup pistachio nuts, chopped and toasted

1/4 cup dried cranberries, chopped

2 tablespoons high oleic sunflower oil (or coconut oil)

2 tablespoons extra virgin olive oil

3 cups soy milk

1/4 cup maple syrup

Pre-heat a flat griddle.
Mix dry ingredients together, and stir in toasted pistachio nuts and dried cranberries. Combine remaining ingredients (liquids), then stir into the flour mixture.
Cook pancakes on a preheated oiled griddle. (Note: Sometimes the pancakes stick to the griddle during the first couple batches (and therefore the pancakes are not the best for eating), but if I continue to oil the griddle between each batch of pancakes, eventually the pancakes stop sticking.)
Serve with maple syrup or a cooked down and strained cranberry-orange juice-maple syrup sauce.

Makes about 32 - 3-inch pancakes

Servings: 8

Preparation Time: 40 minutes