I grew up on “Johny Cake”. Most people haven’t heard of it, but it is the BOMB! Still love the stuff to this day. The original recipe calls for a ton of butter and germade, which is hard to find. My mom had already adjusted it to make it healthier and I took it one step further and am confident in sharing this recipe with you! It’s not a low glycemic balanced breakfast on it’s own, but if you add some protein (i.e. Greek yogurt or milk) and some fruit for added fiber, it’s just fine for once in a while! It’s so nice because it makes a ton and is re-heatable. My kids LOVE it! I’m playing around with a blueberry syrup recipe and maple yogurt recipe, so stayed tuned for that. Both would be great on top of this “Johnny Cake”.
 | Source: Healthy Mom's Kitchen 
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Directions
Makes: 16 servings
Mix butter, applesauce, and agave nectar.
Ingredients:
1⁄4 cup Butter, melted
1 cup Applesauce
1⁄3 cup Agave
Add in remaining ingredients.
Ingredients:
1 cup Whole Wheat Pastry Flour
1 1⁄2 cups Cornmeal
1 1⁄2 cups Old Fashioned Rolled Oats, slightly blended
3 cups Low-Fat Buttermilk
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
Bake in a large pan (at least 9 x 13) for 30 minutes on 375. Enjoy with fruit and protein (like Greek yogurt) for added fiber and protein.
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