Recipe by ladypit
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
Directions See How It's Made
- 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.