Saturday, March 20, 2010

Favorite MultiGrain Pancakes

The kids all look forward to pancakes once a week. (The truth is, I think I do, too!) I've used lots of recipes, but this one is our current favorite- so much so that I took the time to write it down. Even though it looks like lots of ingredients, it's just a bit of this and that. You could use all whole wheat flour and oats and skip the flax and cornmeal (replacing with flour and oats) if you wanted and it would still turn out okay. I grind the flax in my coffee mill, then grind the oats in the mill, too.

MultiGrain Pancakes

In a medium bowl, combine:
2 cups kefir (or sour milk, buttermilk)
2 cups (almond) milk
4 eggs
1/4 cup (coconut) oil
4 Tbl. honey (enough to equal 1/2 cup with the oil)

In a larger bowl, combine:
1 and 1/2 cups whole wheat
2 cups rolled oats
1 cup oat flour
1/2 cup cornmeal
1/4 cup ground flax seed
2 Tbl. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 cup finely chopped walnuts, optional

Make a well in the center of the dry ingredients. Add the contents of the medium bowl and stir until moist. This will fluff up a bit as it sits and makes thick, fluffy pancakes. If you would like your pancakes to spread more, add a bit more milk. Pour onto hot griddle and cook until small bubbles appear. Flip pancakes and cook until the other side is lightly browned. We keep ours warm in the oven on a stone until they are all made. This makes at least 24 pancakes. Yum!

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