This is like a cross between corn bread and a tortilla. Had some extra blue cornmeal lying around as well as quinoa flour, so I made a variation off this recipe. Served it along side a Southwest/Black bean salad. The hubby thought they looked odd but he ate quite a few so they passed the test :)Method:
Start preheating a cast iron pan over high heat. You can use a different kind of pan but the cast iron really does a good job of cooking quickly and evenly.
Beat up the batter, making sure there aren't any globs of egg left:
1/3 C whole wheat flour
1/3 C quinoa flour (or substitute whatever flour you like)
2/3 C coarse blue cornmeal
2 eggs
1 C rice milk (or other milk)
1/4 tsp salt
Spread a little bit of butter or oil in the hot pan.
Pour less than 1/4 cup of batter in the pan, immediately shaking to spread it out thinly. Let it cook until set - 30-60 seconds in a really hot pan (longer for less hot pans).
Carefully flip. Let it cook 20 seconds (or longer) to cook the other side. Flip out onto a plate, cover and continue with rest of batter.
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