Makes about 12 pancakes

1 1/2 c whole wheat pastry flour
1/4 c cornmeal or millet
1 TBL aluminum-free baking powder
1/2 tsp sea salt
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves (optional)
1 3/4 c unsweetened plant milk
1/2 c unsweetened applesauce
2 TBL date paste
1 c fresh berries for topping

1 1/2 c whole wheat pastry flour 1/4 c cornmeal or millet 1 TBL aluminum-free baking powder 1/2 tsp sea salt 1/4 tsp ground cinnamon 1/8 tsp nutmeg 1/8 tsp cloves (optional) 1 3/4 c unsweetened plant milk 1/2 c unsweetened applesauce 2 TBL date paste 1 c fresh berries for topping

In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined. Make a well in the center of the flour mixture and add the plant milk, applesauce, and date paste. Gently fold the ingredients together just until incorporated. Do not overmix; the batter will be lumpy.

Heat a griddle or large nonstick pan over medium heat (#8 heat) until a few droplets of water dropped in the pan jump and sizzle. Spoon 1/3 cup batter for each pancake onto the pan. Cook 3 to 4 minutes until the edges look dry and the bottoms are crisp and lightly browned. Using a spatula, turn the pancakes over and cook for 2 to 3 minutes more.