In my drive to eat healthier, I’ve decided to start with tackling all the grains I’ve managed to collect but rarely use. My freezer, refrigerator, and pantry are filled with different types of grains and flours yet, because of my giant rut, I’ve neglected just about all of them.
I also want to begin to weed out the amount of white flour and processed sugar I use (although for me this will probably be impossible because I have a few baked goods that can’t be done without either no matter how hard I try!) However, pancakes happen to be so forgiving that I figured they would be a good place to start.
I happened to have pastry flour, rye, and spelt flour on hand and thus, the base for the pancake was created. I have to admit that I have quinoa flour also stashed away but I am having a hard time finding a taste for it. I also decided that since I can now, I wanted these pancakes to be vegan. I seem to be slightly addicted to using the flax “egg” and almond milk but honestly, I don’t miss eggs and milk in some things.
These pancakes were still fluffy and delicious without being able to tell there wasn’t any all-purpose flour, butter, or eggs. I think these will probably be my go-to pancake recipe smeared with a little peanut butter- yum!
Multigrain Pancakes (vegan)
- 1 cup Whole Wheat Pastry Flour
- 1/4 cup Rye Flour
- 1/4 cup Spelt Flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons sucanat
- 2 tablespoons oil
- 2 flax 1 egg= 3T water+ 1T Ground Flaxseed (or chia seed)
- 3 cups frozen strawberries
- 1 1/2 tablespoons pure maple syrup
- Pre-heat oven to 200" with an oven-proof plate inside.
- Combine ground flaxseed and water, set aside.
- In a medium bowl combine the different flours, baking powder, and sucanat. In a separate bowl, whisk together remaining ingredients (including the "eggs.") Pour over dry ingredients and mix just until combined.
- Heat skillet over medium low heat and brush/spray with a little oil. Take 1/4 measuring cup and dip out batter into skillet. Smooth into a circle and let cook until pancake begins to bubble. Flip and continue to cook for 1-2 more minutes or until pancake is cooked through. Place in oven and continue with remaining batter.
- For topping, heat frozen strawberries in a small pan. Once strawberries are warm, stir in maple syrup. Pour over pancakes to serve.
by Erin Alderson