1 cup whole wheat flour
1½ cup corn meal
1 Tbsp. salt
2 Tbsp. baking powder
2 Tbsp. organic coconut oil, melted
2 ¼ cups almond milk
Mix everything together in a bowl with a whisk until well blended. Allow the batter to rest 15 minutes before using.
Heat two Tbsp. of vegetable oil (or use cooking spray) in a cast iron skillet over medium heat. Spoon the johnnycake batter into the skillet, forming mini pancakes. Cook over medium heat until both sides are golden brown and they are cooked all the way through.