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Ingredients
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1 1/3 cups
farro/spelt/kamut grains
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1/3 cup
lentils
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1/3 cup
oat groats
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2 1/2 cups
buttermilk
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
salt
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2 teaspoons
maple syrup
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2
eggs, slightly beaten
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1 tablespoon
butter, at room temperature
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1
pear, cut into cubes (optional)
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1 cup
almonds, chopped (optional)
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Coconut butter or regular butter to fry the pancakes
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butter and maple syrup to serve
Directions
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Combine the grains and buttermilk in a blender and blend for about 3 minutes.
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Let the batter soak overnight at room temperature.
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In the morning, combine eggs, sweetener and melted butter in a small bowl. Gently mix into the flour mixture.
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Combine baking powder, baking soda, and salt in a separate bowl. Mix well and add to the flour mixture.
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Fold in almonds and pear cubes, if using.
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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.
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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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