Ingredients
- 3/4 cup oat flour (75 g)
- 3/4 cup whole-wheat spelt flour (85 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (Ceylon)
- 1/8 teaspoon ground nutmeg
- 1/2 tablespoon mascabado brown sugar
- 1/2 teaspoon sea salt
- 1 large egg, lightly beaten
- 2 tablespoons butter, melted (30 g)
- 385 ml organic buttermilk
To serve:
- sliced bananas
- Maple syrup
Instructions
- In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, sugar, and salt.
- In a second bowl, whisk together the egg, melted butter and buttermilk until well combined. At it to the bowl with the dry ingredients and whisk together until just combined (do not over mix).
- Preheat electric grill plate to medium heat, or a large skillet on the stove stop. Lightly grease the surface with oil or ghee.
- Working in batches, pour one ladle full (1/4 cup, 60 ml) of the batter onto the griddle. cook until the edges look dry, bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook other side, about 1-2 minutes more. (Lightly oil griddle between batches.)
- Serve and enjoy!
Nutrition
Notes
- You can also make this recipe with oats if you soak them ahead of time. Soak fine-cut oats for 10 minutes, or old fashioned oats for 20 minutes. Or even overnight.
- Oat flour can be found at some organic food stores, or be made at home by blending oats in a high-powered blender for a few seconds.
- Test the heat of your grill plate or skillet by dribbling a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.