Saturday, March 3, 2012

Buckwheat Breakfast Pancakes

Who doesn't like the special treat of home made pancakes? They are among my favorite breakfast items on a lazy winter morning. I have come up with a very fluffy whole grain variety that is not only a fun treat, but a healthy one too!


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:

Anonymous said...

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.

Finished Slaw

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