Heat a large griddle or skillet over medium-high heat until hot. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 10 ingredients (ground flaxseed through ground nutmeg) in a large bowl, and make a well in the center of the mixture. Combine buttermilk, eggs, molasses, and 1 tablespoon canola oil in another bowl; add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto hot griddle (or skillet) lightly coated with some of the remaining oil. Turn pancakes when tops are covered with bubbles and edges appear cooked. Cook another 2 to 3 minutes or until done. Continue with remaining batter and oil.
*Note: adjusted for altitudes above 6000 ft. May need to increase the baking powder and baking soda each by 1/2 teaspoon for lower altitudes.
Pumpkin Pie Variation: use 1/4 cup brown sugar instead of brown sugar and molasses. Omit allspice and nutmeg. To liquid ingredients, add 1 cup pumpkin (or sweet potato) purée and 1 teaspoon vanilla extract. Continue with recipe as directed.
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