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Five-Grain Buttermilk Pancakes with Raspberry Honey

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Makes 12 pancakes
Time: 45 minutes. Beating the egg whites and folding them into the batter makes these hearty, nutritious pancakes surprisingly light in texture.


  • 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

Nutrition 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

How to Make It

  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.