These pancakes are a snap to throw together on a Saturday or Sunday morning. They are made from 100% whole grain flours, yet they are light and moist. The buttermilk gives them a little zing. The batter can be used for waffles as well. Any leftover batter will keep well in the refrigerator for a few days.
Yield: about 16-18 pancakes
Ingredients:
- 1 cup whole wheat pastry flour
- 1/2 cup oat flour
- 1/2 cup rye flour
- 1 1/2 tablespoons natural cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine grain sea salt
- 2 cups buttermilk
- 3 large eggs, lightly beaten
- 1/3 cup butter, melted and cooled a bit, plus more for the griddle
Directions:
- Combine the flours, sugar, baking powder, and salt in a large bowl.
- In a separate medium bowl, whisk together the buttermilk and eggs, add the melted butter, and whisk again.
- Pour the wet ingredients over the dry and stir until just combined.
- Heat a griddle or skillet until medium-hot, brush with butter.
- Pour or ladle the batter onto the griddle to form individual pancakes.
- Cook until the bottoms are deep golden and the tops have set a bit. Then flip them with a spatula and cook until the pancakes are cooked through.
- Repeat with remaining batter.
- Serve topped with butter or your favorite syrup.
Note: I like to add slices of banana or blueberries to my pancakes before flipping them.
Adapted from Super Natural Everyday by Heidi Swanson.