Five-Grain Buttermilk Pancakes with Raspberry Honey

Five-Grain Buttermilk Pancakes with Raspberry Honey Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 45 minutes. Beating the egg whites and folding them into the batter makes these hearty, nutritious pancakes surprisingly light in texture.

Yield:

Makes 12 pancakes

Recipe from

Nutritional Information

Calories 192
Caloriesfromfat 30 %
Protein 5.7 g
Fat 6.4 g
Satfat 1.1 g
Carbohydrate 29 g
Fiber 2.6 g
Sodium 277 mg
Cholesterol 55 mg

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

Preparation

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.

*Available at most Whole Foods Markets.

Note: Nutritional analysis is per pancake, with 1 tbsp. Raspberry Honey.

Note:

January 2010
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