Crunchy Two-Grain Pancakes |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 25 |
|
Healthy pancakes with great flavor and texture-for seed lovers only! (Slightly adapted from a Bob's Red Mill recipe.) Ingredients:
1 cup whole wheat pastry flour |
1/2 cup cornmeal |
3 tablespoons light brown sugar, packed |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
3 tablespoons unsalted sunflower seeds, raw and shelled |
3 tablespoons unsalted pumpkin seeds, raw and shelled |
2 tablespoons flax seeds, whole |
1 1/2 cups buttermilk |
2 large eggs, lightly beaten |
3 tablespoons unsalted butter, melted |
Directions:
1. In a large mixing bowl, whisk together whole wheat pastry flour, cornmeal, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and sunflower, pumpkin, and flax seeds.
2. In a medium mixing bowl, whisk together buttermilk, eggs, and melted unsalted butter.
3. Add wet ingredients to dry, and whisk until just combined.
4. Heat a large non-stick skillet over low-medium heat.
5. Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
6. Serve warm with maple syrup.
|
|