Ingredients
-
1
-
1/2
-
1 1/2 - 1 3/4
-
1
-
2
-
1
-
2
-
1/2 - 1
-
1/2
-
2
-
-
-
-
-
Directions
Kamut Pancakes, 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 , So flavorful! You will never go with a box again , Light, delicious, easy, inexpensive, nutritious used 1 cup of freshly ground kamut flour instead of ‘raw’ kamut I soaked the kamut flour and oats in 1 1/2 cups of buttermilk, and added the rest of the ingredients the next morning (I thought 1 1/2 tsp of baking powder and 1/4 tsp salt were all that seemed necessary ) It made twelve beautiful, puffy 3 1/2 pancakes Possibly because of the soaking, no one could tell these were whole grain And also possibly because used flour and not grain, mine weren’t thin I’ve been making pancakes for decades, and I’m delighted to find such a delicious and easy wholegrain recipe Thanks!
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Steps
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1
Done
|
In a Blender Put the Milk, the Egg, the Oil, the Vanilla, the Kamut and the Oatmeal. |
|
2
Done
|
Blend For 3 to 5 Minutes or Until Very Smooth. |
|
3
Done
|
Get the Griddle Hot (or the Pan If That Is What You Will Be Using). |
|
4
Done
|
Just Before You Are Ready to Bake Them Add the Baking Soda, Salt, and Baking Powder. |
|
5
Done
|
Blend For a Few Seconds. |
|
6
Done
|
Cook the Pancakes on a Griddle, Turning When They Bubble, Until They Are Slightly Golden Brown. |
