I found this whole grain pancake recipe in a little booklet when I bought some grain from a farmer’s market years ago. I’ve had it tucked away and recently pulled it out when I was asked what I eat for breakfast. While weekdays we mostly eat 8 grain cereal from Red Mills, on the weekends we sometimes like a treat but still want something healthy. This wheat free whole grain pancake recipe fits the bill as it creates the lightest, most delicious melt-in-your-mouth pancakes ever while staying wheat free for those with allergies.
Whole Grain Pancakes
Put one cup of almond milk in the blender, add 1 cup of your favorite grains (I used spelt and rye kernels). Blend for 4 minutes. While blending assemble and add:
2 organic free-range eggs
2 Tbsp Agave (or honey)
1.5 Tbsp Aluminum-free baking powder
1/4 tsp baking soda
1/2 (or less) of Celtic sea salt
Blend for a few seconds to mix. If the batter is too runny, add a bit of Kamut or Spelt flour until thickened. You want the batter to be a bit thick so it doesn’t run out, but not too thick as to be clumpy. If the batter is too thick, add a bit more almond milk.
Pour on a lightly oiled (we us coconut oil) pan or griddle on medium heat. Cook until most bubbles on the surface have popped, check that the bottom is browned. Flip and brown second side. Serve with real maple syrup, almond butter, or apple butter. Avoid putting margarine or butter on your pancakes to eliminate saturated fats. Or blend your favorite berries in the blender and make a berry sauce/syrup.
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Whole Grain Pancakes Photo Credit: Her View Photography