Nothing says Sunday like pancakes

I grew up eating pancakes on Sunday. My dad made the Finnish kind that are thin and about the size of a sand dollar. I love continuing the tradition today. Adam whipped up these beauties this morning using my egg-free recipe. Being in Maine, we use locally grown blueberries and drizzle the steaming stacks with Maine-made maple syrup. Yum!

Multi-Grain Blueberry Walnut Pancakes

1 1/2 cups rice or hemp milk
3/4 cup organic whole wheat flour
1/2 cup organic rolled oats, loosely ground in a mortar & pestle
1/4 cup organic whole grain corn meal
1/4 cup organic dehydrated cane juice (or other minimally processed sweetener)
2 tsp. baking powder
1/4 tsp. salt
1 cup frozen organic wild blueberries (use fresh in season)
3/4 cup organic walnuts, ground in a mortar & pestle
1/4 cup flax seeds, ground in a mortar & pestle

Mix wheat flour, oats, corn meal, sugar, baking powder and salt. Add walnuts and flax seeds. Mix in milk and them blueberries. Heat cast iron skillet to medium high. Pour a 1/4 cup of batter on and flip twice, making sure it's golden brown on both sides. Makes approximately 12.