I made these pancakes the other day on a whim when I got up. I was craving pancakes like you wouldn't believe and so I whipped these up. Real easy and really healthy. I think what I love about these pancakes is the ingredients used. It really makes a difference when you use good, fresh, organic ingredients.
These eggs are from a local farm here in Gainesville, TX and these boys have their own business selling their farm fresh, organic, free range eggs!
Don't hesitate to call the number!
Multigrain Pancakes:
- 3/4 cup of organic whole wheat flour
- 1/4 cup of buckwheat flour
- 1/2 cup of spelt flour
- 1/2 cup of tapioca starch
- 2tbs golden flaxseed
- 1 tsp baking soda
- 2 eggs
- 3 tbls olive oil/organic coconut oil
- 1 cup of milk
- Mix dry ingredients together.
- Add in egg, oil, and milk.
- Stir until mixed well. Consistency will be a little thicker than normal.
- Pour into hot pan that is lightly coated with butter or coconut oil.
- Cook for 3-4 min on each side.
- When pancakes are finished, top with Irish butter and organic maple syrup and organic strawberries!
Yields: 8 medium pancakes
The butter is Kerrygold's Irish butter. I became addicted to the creamy goodness of this butter in Germany. It is one of my favorite Saturday morning treats! The different flours are great nutritionally. Buckwheat is such an amazing flour nutritionally, but I wouldn't use too much in any recipe because it has a strong taste. Spelt is wonderful for its nutty flavor. Tapioca gives it a great fluffy spongy consistency. If you are gluten free, you can easily modify this recipe and Tapioca will be one of your best friends because of how it interacts with the batter to give it "structural" support.
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