Ingredients
2/3 cup buckwheat flour
1/3 cup corn meal
1/2 cup oat flour
1 Tbs. baking powder
Combine in a large bowl and stir dry ingredients with a wire whisk.
1 cup milk
2 large eggs
2 Tbs. almond oil (or any other flavorless oil)
2 Tbs. maple syrup
Combine wet ingredients together. Mix thoroughly with a wire whisk.
Add wet mixture to the dry ingredients and mix thoroughly.
Heat a griddle over medium high heat. Add a bit of butter or oil. Pour 1/4 to1/3 cup of batter on the well buttered griddle for each pancake.
Makes 10-12 pancakes.
Serve with bananas and maple syrup.
Top with butter if you wish.
Recipes, writing and photos by Karen Pickus 2012
Courtesy, Karen Pickus 2012
1 comment:
Even better: ferment them first. Recently I have been making buckwheat-rye-spelt pancakes. The first phase is to add water to the grains with a little bit of starter culture and give it 1-3 days to really ferment (bubbling away). Then it goes in the fridge and any time I want to make pancakes I add the eggs, oil, baking soda etc. and there they are. Fermented grains have more protein, vitamins and are much easier on the digestive system.
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