Multigrain Buttermilk Pancakes

Please join me in welcoming back Honey We're Healthy contributor Jennifer of The Chronicles of Home.  She never disappoints with her recipes and today is no different.  As you know, we love pancakes around here, and today Jennifer is sharing how she makes multigrain buttermilk pancakes.  Enjoy!

Multigrain Buttermilk Pancakes

Buttermilk pancakes are sort of the gold standard when it comes to pancakes.  When you're looking for a fluffy, pillowy, nostalgically good pancake, buttermilk is the way you want to go.  

Classic buttermilk pancakes, however, while delicious, don't have a whole lot of redeeming health qualities.  They're usually made with white flour and white sugar and will probably leave you hungry again in a few hours.

This multigrain version of a classic buttermilk pancake includes whole wheat flour, cornmeal, oats, and flax seed meal.  It swaps honey for most of the white sugar as well.  You can expect a fluffy, lightly sweet pancake with a bit more tooth and heartiness to it than a traditional buttermilk pancake.  For me, it's the perfect mix of classic and healthy.  

Ingredients

1 c. whole wheat flour

3/4 c. all-purpose flour

1/3 c. whole cornmeal

1/4 c. old fashioned oats

1/4 c. flax seed meal

2 tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 tsp. cinnamon

1 3/4 c. buttermilk at room temperature

4 tbsp. grapeseed oil

1/4 c. honey

3 eggs at room temperature

*To bring buttermilk to room temperature microwave it for 20-30 seconds in a glass measuring cup.  To bring eggs to room temperature, let them sit in their shells in a bowl of hot tap water while you prep the other ingredients.

Heat a griddle or nonstick frying pan over medium heat.

Whisk all of the dry ingredients in a large bowl to blend.  

In a separate bowl, whisk the buttermilk, grapeseed oil, honey, and eggs until combined.  

Pour the wet ingredients over the dry and fold with a rubber spatula until just combined.  The batter should be a bit lumpy.

Spoon several tablespoons of batter in four puddles onto the hot pan and let cook for a few minutes, until little bubbles form and the underside is golden.  

Flip and cook another few minutes, until pancakes are cooked through. 

Serve warm with pure maple syrup and fresh berries.

Makes about 20 pancakes.  Adapted from "Four-Grain Flapjacks" in The Joy of Cooking.

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