1cupsprouted organic brown rice or white wheat flour
1cupsprouted organic yellow corn meal
2 1/2teaspoonsaluminum-free baking powder
2largepastured or organic eggs
3/4cupraw or organic whole fat buttermilk(can substitute coconut milk)
1/2cuprendered lard, bacon grease, or avocado oil
2tablespoonsraw or organic butter
Place flour, cornmeal, baking powder and salt in a medium bowl and stir to combine.
Lightly beat the eggs in a small bowl. Add buttermilk and water. Whisk until all liquid is combined well.
Pour wet ingredients into dry ingredients and stir just to combine well.
Heat fat and butter in a cast-iron over medium-high heat until melted and hot. Using a ladle or ¼ cup measure, drop batter into pan (like pancakes) and cook until crisp and golden brown, about 4-5 minutes per side. Place on a plate and keep warm while repeating cooking step with the remainder of batter.