Saturday, November 12, 2011

Moist Mixed Grain Pancakes with Buttermilk Syrup

This week I am going to feature breakfast foods since breakfast is the most important meal of the day. I sometimes have a hard time convincing my daughter of that so, I have to work very hard to get foods she will eat.

The combinations of flour worked great! (Tapioca, Spelt, Kamut, Oatmeal, and Quinoa). The tapioca flour added a nice texture to the pancake. They were nice and moist too. You can buy tapioca flour out of the bulk bins if you want to try it out. The pancakes were light like white flour pancakes, but much healthier. There was only one pancake left over when the meal was over so that is a good sign :) I had fun making some giant pancakes like the ones you get at the restaurant.

2 C whole grain (I used 1 C spelt and 1 C Kamut)
1/2 C quinoa flour
1/2 C Oat flour (You can grind oatmeal in the blender)
1/4 C tapioca flour
1 tsp salt
1 1/2 T baking powder
1/4 C coconut oil or oil of your choice
1/4 C honey
2 3/4 C water
2 eggs
1 T apple cider vinegar
Topping Buttermilk syrup* optional (I used almond milk this time worked great!)

1. Measure dry ingredients together into medium size bowl and whisk together so they are all combined.
2. Cut the oil and then the honey into the dry mixture with whisk.
3. Whisk in the water, eggs and vinegar. Stir until just combined. Let it sit for a few minutes till it rises and starts to bubble.
4. Heat up skillet pour or spray on some oil. Pour on the batter. Cook on one side till bubbles start to form. Then cook on the other side.
5. Serve with buttermilk syrup or your favorite topping.

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