Five-Grain Buttermilk Pancakes with Raspberry Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 45 minutes. Beating the egg whites and folding them into the batter makes these hearty, nutritious pancakes surprisingly light in texture. Ingredients:
3 eggs, separated |
2 tablespoons honey |
3 tablespoons canola oil, divided |
1 1/2 cups buttermilk |
1 teaspoon vanilla |
1/2 cup whole-wheat flour |
1/2 cup amaranth flour |
1/2 cup teff flour |
1/2 cup millet flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons baking powder |
1/2 cup old-fashioned rolled oats |
maple syrup or |
raspberry honey |
Directions:
1. Preheat oven to 200°. In a medium bowl, whisk yolks. Whisk in honey, 2 tbsp. oil, buttermilk, and vanilla. In a separate bowl, whisk together flours, baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.
2. Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat. Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form. Fold into batter.
3. Swirl oil to coat pan; pour excess into a heatproof cup. Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes. Flip pancakes and cook until browned, 3 minutes more. Keep warm on a baking sheet in oven as you cook. Serve with warm Raspberry Honey or maple syrup.
4. *Available at most Whole Foods Markets.
5. Note: Nutritional analysis is per pancake, with 1 tbsp. Raspberry Honey.
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