“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.”
READY IN:
20mins
YIELD:
12-18 pancakes
UNITS:
US

Ingredients Nutrition

  • 1 cup raw kamut
  • 12 cup raw oatmeal
  • 1 12-1 34 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)
  • 12-1 teaspoon salt
  • 12 teaspoon baking soda
  • 2 teaspoons baking powder

Directions

  1. In a blender put the milk, the egg, the oil, the vanilla, the kamut and the oatmeal.
  2. Blend for 3 to 5 minutes or until very smooth.
  3. Get the griddle hot (or the pan if that is what you will be using).
  4. Just before you are ready to bake them add the baking soda, salt, and baking powder.
  5. Blend for a few seconds.
  6. Cook the pancakes on a griddle, turning when they bubble, until they are slightly golden brown.

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