Cornmeal Pancakes

Ingredients:
2 cups stoneground yellow cornmeal, medium grain
1/2 cup rice flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk or almond milk
1/2 cup water
1/4 cup vegetable oil
1 large egg or egg substitute (use less water)

Directions:
In a large bowl, combine the cornmeal, rice flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the buttermilk, water, oil and egg with a fork until blended. Add to the cornmeal mixture and mix until lumps are eliminated.

Lightly oil a griddle and heat over medium heat. For each pancake, about a 1/4 cup of the batter onto the griddle. Cook for 2 to 3 minutes, until brown.