Ingredients
- 2 cups (500 mL) whole wheat flour, or use any combination of whole wheat, oat, rye, brown rice, quinoa and/or barley flours, ground flax seed, oat bran and quick oats
- 2 tsp (10 mL) baking powder
- 2 Large eggs
- 2 cups (500 mL) milk, soy milk, or plain yogourt thinned with water
- 2 tbsp (30mL) canola or olive oil
Preparation
Step 1
1. In a large bowl, combine the flours, grains and baking powder.
2. In a smaller bowl, whisk together the eggs, milk and oil; add to the dry ingredients and whisk just until combined. Don’t worry about getting all the lumps out.
3. Let the batter sit for about 15 minutes; this will allow the grains to absorb some of the liquid. When you’re ready to make pancakes, heat a large skillet over medium-high heat and spray it with nonstick spray or drizzle with canola oil. If you like, wipe the oil over the surface of the pan with a balled-up paper towel.
4. Spoon a couple of tablespoons of batter onto the pan and cook until bubbles start to appear on the surface and the edges no longer appear wet; flip with a thin spatula and cook until golden on the other side. Set aside to cool completely and repeat with the remaining batter.
Freeze leftovers, or cut cold pancakes into strips and leave them to dry on the countertop, or spread them on a cookie sheet and bake at 250°F for a couple of hours, until they dry out.