Prep 10 mins
Cook 10 mins
This is a great recipe from Sue Gregg's "Breakfasts" cookbook that I found online a few years ago. I love looking for new healthy ingredients that I can cook and my kids will eat. The batter will be much thinner then your usual pancakes, as will the finished pancakes. But they have a great nutty flavor and are a fun alternative to regular pancakes. The serving size is approximate and depends on the size of your pancakes.
- 1 cup raw kamut
- 1⁄2 cup raw oatmeal
- 1 1⁄2-1 3⁄4 cups sour milk (milk with a little lemon juice or vinegar added)
- 1 egg
- 2 tablespoons oil
- 1 teaspoon vanilla
- 2 tablespoons honey or 2 tablespoons maple syrup or 2 tablespoons sucanat (are my favorites)
- 1⁄2-1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- In a blender put the milk, the egg, the oil, the vanilla, the kamut and the oatmeal.
- Blend for 3 to 5 minutes or until very smooth.
- Get the griddle hot (or the pan if that is what you will be using).
- Just before you are ready to bake them add the baking soda, salt, and baking powder.
- Blend for a few seconds.
- Cook the pancakes on a griddle, turning when they bubble, until they are slightly golden brown.
So flavorful! You will never go with a box again.
Light, delicious, easy, inexpensive, nutritious. I used 1 cup of freshly ground kamut flour instead of 'raw' kamut. I soaked the kamut flour and oats in 1 1/2 cups of buttermilk, and added the rest of the ingredients the next morning. (I thought 1 1/2 tsp. of baking powder and 1/4 tsp. salt were all that seemed necessary.) It made twelve beautiful, puffy 3 1/2" pancakes. Possibly because of the soaking, no one could tell these were whole grain. And also possibly because I used flour and not grain, mine weren't thin. I've been making pancakes for decades, and I'm delighted to find such a delicious and easy wholegrain recipe. Thanks!
These pancakes are fantastic! Very filling too! I don't know why people say the batter and pancakes are thin... mine were beautifully thick! I did soak the kamut flour (I milled the grain in my grain mill because my blender stinks) and oatmeal in buttermilk overnight, which breaks down the phylates in the grain and also produces a fluffier end result. Perhaps this is why mine were thick. If you want to try it, just stir the kamut, oatmeal, buttermilk, honey, and oil together and let it sit on the counter overnight. Then in the morning proceed with recipe as usual. Also for people using flour instead of kamut grain... 1 cup of grain will produce between 1 1/2 and 1 3/4 cup of flour when milled, so take that into consideration if using kamut flour. Anyway... these have great flavor and texture and are my "keeper" pancake recipe! Try them!