Ancient Grain Pancakes

By Ilona Oppenheim
November 13, 2014
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Serves: 4

  • 1 1/3 cups farro/spelt/kamut grains
  • 1/3 cup lentils
  • 1/3 cup oat groats
  • 2 1/2 cups buttermilk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons maple syrup
  • 2 eggs, slightly beaten
  • 1 tablespoon butter, at room temperature
  • 1 pear, cut into cubes (optional)
  • 1 cup almonds, chopped (optional)
  • Coconut butter or regular butter to fry the pancakes
  • butter and maple syrup to serve
  1. Combine the grains and buttermilk in a blender and blend for about 3 minutes.
  2. Let the batter soak overnight at room temperature.
  3. In the morning, combine eggs, sweetener and melted butter in a small bowl. Gently mix into the flour mixture.
  4. Combine baking powder, baking soda, and salt in a separate bowl. Mix well and add to the flour mixture.
  5. Fold in almonds and pear cubes, if using.
  6. Heat a small pan or griddle on high and coat with butter. Add 1/3 cup of pancake batter into middle of pan. This batter will not be as runny as the usual pancake batter – use a spoon to spread the batter.
  7. Cook until small bubbles appear through the batter, about 2-3 minutes. Flip and cook until golden brown, about another 2-3 minutes. Serve topped with butter and maple syrup.

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