Monday, October 20, 2014

Three Grain Pancakes

Growing up I was a french toast girl through and through. And deep in my heart of hearts I still am. But lately we've been on a major pancake kick.

We were introduced to this recipe through some of our close family friends. Oh how we love the Marshall family! We were visiting them over conference weekend one year and Connie whipped up a batch of these delicious - and healthy - pancakes.

And this recipe has had a home in our pancake recipe rotation ever since.

Three Grain Pancakes
Recipe adapted from: Chef Brad
Serves: 4-5

1 1/3 c. brown rice flour
1 c. kamut flour
1 c. spelt flour
1 tsp salt
1 Tbsp. baking powder
2 1/2 c. almond milk
1 Tbsp. agave nectar
2 Tbsp. butter, melted
2 eggs
1 tsp vanilla

Directions: Combine spelt, kamut, and rice flours, salt, and baking powder. Set aside.

In a separate large bowl combine milk, agave, butter, eggs, and vanilla. Whisk together.

Slowly add the dry ingredients to the wet ingredients. Stir until just combined. Allow the batter to rest for approximately 15 minutes.

Heat a lightly buttered griddle on medium-high heat. Pour the batter onto the griddle using 1/3 of a cup per pancake. Cooks until both sides are light golden brown. Serve hot with desired toppings.

Shared HERE.