Whole Grain Pancakes
It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.
Recipe information
Yield
4 servings
Ingredients
¾
½
2
1
1
1
1
1½
2
Preparation
Step 1
Whisk flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk in a medium bowl. Using a few swift strokes, whisk egg mixture into dry ingredients until combined. Stir in grains (note: you can pulse the grains in a food processor if you’d prefer them in smaller pieces).
Step 2
Heat a large nonstick skillet over medium-high. Lightly brush with butter. Add half of batter to skillet, spreading into an even layer as wide as the skillet. Cook pancake until bubbles have formed and broken across entire surface and underside is golden brown, 4–5 minutes. Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake. Continue to cook until lightly browned underneath, about 1 minute.
Step 3
Transfer pancake to a plate, then repeat with remaining batter. Serve pancakes topped with sliced fruit and syrup.