In honor of Mother's Day on May 11, this month's Recipe Redux theme is spotlighting our treasured heirloom dishes and utensils in the kitchen. Even though we only formally celebrate mothers once a year, it's much more often that we cooks use the items they have passed on to us.
One of my favorite heirloom kitchen utensils is this classic egg beater. It used to belong to my husband's grandma, and I have owned it for about 25 years. I am sure it was around much longer than that, but I am not sure on exact dates. :)They sure don't make things like they used to. It works wonderfully, and is so much easier than the typical plug-in-the-electric beater, find the attachments thing. Just grab it and mix up the pancakes!
These pancakes are a delightful version using three wonderful whole grains--oatmeal, teff, and quinoa. You're sure to love them.
Ingredients2 1/2 C. Oat flour
1/2 C Teff flour Bobs Red Mill is a good choice
1/4 C quinoa flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 C honey
1/2 tsp salt
2 1/2 C. buttermilk ( I used 1% milk and 2 1/2 T. white vinegar)
2 Large eggs
1/4 C orange juice
1 tsp. vanilla
2 tsp. grated orange zest
1 tsp. cinnamon
2 T coconut oil
Toppings for the pancakes
1. Blend dry ingredients together in a large bowl until all blended.
2. In another bowl, mix all the wet ingredients together.
3. Combine wet and dry ingredients together. Mix until blended. Don't over mix.
4. Cook on hot Skillet. I loved the orange cinnamon combination. :)