Print Options:

Five-Grain Buttermilk Pancakes with Raspberry Honey





Yields
Makes 12 pancakes

Time: 45 minutes. Beating the egg whites and folding them into the batter makes these hearty, nutritious pancakes surprisingly light in texture.

Five-Grain Buttermilk Pancakes with Raspberry Honey




Photo: Annabelle Breakey; Styling: Randy Mon
 3 eggs, separated
 2 tablespoons honey
 3 tablespoons canola oil, divided
 1 1/2 cups buttermilk
 1 teaspoon vanilla
 1/2 cup whole-wheat flour
 1/2 cup amaranth flour*
 1/2 cup teff flour*
 1/2 cup millet flour*
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 2 teaspoons baking powder
 1/2 cup old-fashioned rolled oats
  Maple syrup or
  Raspberry Honey
Step 1
1

Preheat oven to 200°. In a medium bowl, whisk yolks. Whisk in honey, 2 tbsp. oil, buttermilk, and vanilla. In a separate bowl, whisk together flours, baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.

Step 2
2

Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat. Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form. Fold into batter.

Step 3
3

Swirl oil to coat pan; pour excess into a heatproof cup. Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes. Flip pancakes and cook until browned, 3 minutes more. Keep warm on a baking sheet in oven as you cook. Serve with warm Raspberry Honey or maple syrup.

Step 4
4

*Available at most Whole Foods Markets.

Step 5
5

Note: Nutritional analysis is per pancake, with 1 tbsp. Raspberry Honey.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 192Calories from Fat 30
% Daily Value *
Total Fat 6.4g10%

Saturated Fat 1.1g6%
Cholesterol 55mg19%
Sodium 277mg12%
Total Carbohydrate 29g10%

Dietary Fiber 2.6g11%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.