Oatmeal Kamut Pancakes

I can not believe school is starting again. Summer always goes way to fast. I have had a great week. My husband and I went and picked up my daughter in Nauvoo IL. She had been serving a mission for the LDS Church for the last 18 months. It felt so good to hug her again. We have loved just spending time with her and the rest of our family. Family times are the best! It is a sweet time.

When we got back from our short trip, it was so nice to be back to my own healthy foods. :) My daughter that just got back wanted healthy pancakes. This is what I came up with. I love when pancakes are made with whole grains. They are so much more filling. The grain combination worked well.

It is a great recipe for those school morning breakfasts ahead. It is a nice healthy breakfast that will help you start your day on the right foot. Enjoy a new school year. :)

Ingredients: 2 C Kamut flour or whole grain flour
1 C Old fashioned oatmeal
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 T honey
3 eggs
5 T coconut oil or oil of your choice
3 C Buttermilk or 3 C almond milk 3T vinegar

Directions: 1. Measure all the dry ingredients and pour them into a bowl. Stir them around.

2. Beat the eggs and milk in a separate bowl. Then combine, honey, eggs, oil and milk with the dry ingredients.

3. Let the mixture sit about 5 to 10 min. It helps to soften the oatmeal. Then heat up your griddle. Pour on some oil. Spoon on the batter. Let cook until it bubbles and then turn over and cook on the other side.

4. Serve with fresh fruit, Jam or honey almond buttermilk syrup. Enjoy!

Tasty Buttermilk Blueberry Pancakes with Honey Almond Buttermilk Syrup

These pancakes were so yummy, and healthy too. It was a fun Sunday morning breakfast to make for my family. They enjoyed them too. That always makes it nice. I loved the almond honey combo in the syrup. Buttermilk syrup is the only way to go. I have found it easy to make buttermilk on the spot by adding vinegar to the milk and letting it sit 5 to 10 min. (Sometimes I don't even let it sit that long, and it still works.) It is 1T vinegar per cup of milk. Here is another version of buttermilk syrup. Kefir can be used in place of the buttermilk too.


Ingredients: Makes about 10 pancakes

2 eggs
1 C buttermilk *(1 C milk 1 T vinegar)
2 tsp vanilla
1 1/2 tsp coconut oil
2 tsp baking powder
1 T honey
1 1/2 to 2 C *whole grain flour
fresh blueberries

Buttermilk syrup

3 T butter
1/2 C honey
1/2 C buttermilk *(1/2 C milk 2 tsp vinegar)
1/2 tsp baking soda
1/2 t vanilla
2 tsp almond extract * optional (but so good!)


Directions:

1. Beat eggs, and then add milk, vanilla, honey and oil. Set bowl aside.

2. In a separate bowl add flour, add baking powder stir together. Slowly stir into milk mixture. Do not over stir. *(Start with 1 1/2 C flour and then add more as needed. You don't want them too thick.)

3. Heat up griddle. Spray with non stick oil. When hot pour on pancakes. You can sprinkle on blueberries before you turn them over, or you can serve the blueberries sprinkled on top of the pancakes with the syrup.

4. While the pancakes are cooking, in a separate saucepan, on med. low heat pour in butter, buttermilk, and honey. Let the mixture come to a boil for 2 min. Take off the heat stir in baking soda, vanilla, and almond extract. Serve over warm pancakes.

* Flour 4 C spelt 2 C kamut 1 C brown rice 1 C buckwheat and 1 C oat groats. I grind a large amount, and then put extra in the fridge till I need the flour again.