Project Description

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Here is a simple, delicious and very versatile recipe for whole grain pancakes. Besides the obvious health benefits of an all whole grain pancake, you also reap the benefits of buttermilk. Buttermilk is naturally high in potassium, has probiotic qualities, and is higher in protein, lower in fat, and more easily digestible than milk.

This is a basic whole grain pancake recipe. Feel free to get creative & embellish with what the season & your pantry provide.

Whole Grain Buttermilk Pancakes

Makes 18 silver dollars.
Created exclusively for Community Grains by Pastry Chef extraordinaire, Deirdre Davis.

Ingredients

Directions

  1. Whisk together flour, sugar, baking soda and salt in a large bowl. Pour baking soda through strainer as it often has lumps.
  2. In a separate medium size bowl, add egg, buttermilk, milk and applesauce. Whisk together well.
  3. Make a well in the middle of the dry ingredients and pour in wet ingredients. Using a wooden spoon or rubber spatula, mix ingredients together gently until both are just incorporated. Since there is no fat in this recipe, over-mixing can make pancakes tough. Let batter rest for at least a minute before using. It will thicken up.
  4. While waiting, place a stainless steel pan or cast iron griddle over medium to medium low heat. When hot pour a little drizzle of oil in pan, just to coat. Scoop heaping tablespoon batter into pan, making 2-3 at a time, depending on the size of your pan. Wait until you see bubbles starting to distribute on top and then turn over with metal spatula. If it looks a little darker than expected, turn down the heat. These pancakes will darken a little more quickly than a pancake using white flour. Cook another one to two minutes till golden brown.
  5. Best when eaten shortly after with a drizzle of real maple syrup and butter. Or just a smear of apple butter layered in between if you want try a healthier route.

Variations

  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp orange or lemon zest
  • 1-2 Tbsp ground flaxseed or whey protein powder – you may need a tablespoon more milk if thickens up too much.
  • Sprinkle a little granola over pancakes before batter is set
  • Add additional chopped fruit sprinkled on top of batter while cooking for an extra serving of fruit!

Substitutions

  • Any fruit puree or conserve can be used in place of applesauce.
  • Honey or agave or jam can be used in place of sugar (add to wet ingredients instead of dry).
  • Use yogurt or kefir in place of buttermilk.

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Extra Credit

Make Your Own Applesauce! It’s really not that difficult! Start by peeling, coring and chopping up an apple. Either cook, covered over low heat with a little water for 5-10 minutes until completely soft or microwave in a bowl covered with plastic for 2 minutes. Then mash, whisk, use immersion blender or mini-food processor to create sauce.