Crunchy Two-Grain Pancakes
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
16 small pancakes
- Serves:
- 4
ingredients
- 1 cup whole wheat pastry flour
- 1⁄2 cup cornmeal
- 3 tablespoons light brown sugar, packed
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 3 tablespoons unsalted sunflower seeds, raw and shelled
- 3 tablespoons unsalted pumpkin seeds, raw and shelled
- 2 tablespoons flax seeds, whole
- 1 1⁄2 cups buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted
directions
- In a large mixing bowl, whisk together whole wheat pastry flour, cornmeal, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and sunflower, pumpkin, and flax seeds.
- In a medium mixing bowl, whisk together buttermilk, eggs, and melted unsalted butter.
- Add wet ingredients to dry, and whisk until just combined.
- Heat a large non-stick skillet over low-medium heat.
- Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
- Serve warm with maple syrup.
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RECIPE SUBMITTED BY
<p>I am (and have always been) a So Cal Gal: living in sundresses & flip-flops, happily married to my college ♥ sweetheart ♥, and the proud mom of three adorable (!!!) little doggie daughters--Gidget, Dottie, and Lilly. Life is good (except when it includes earthquakes)! <img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /></p>