KAF inspired whole wheat and oat eggless pancakes
pic courtesy KAF website
For the original recipe and for other excellent whole grain recipes, visit: http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe
The following version has been modified from the original. No white flour, less salt, sugar, baking powder and soda.
I add about 0.25 cup nut powder (almonds, walnuts etc) as well. If making nut powder, grind them with oats so that the oats absorb the oil and make the powder less clumpy.
And some flax powder if on hand.
If using nuts and/or flax, the amount of oil can be reduced.
And some flax powder if on hand.
If using nuts and/or flax, the amount of oil can be reduced.
For the liquid, I mix 0.5c yogurt with 0.5c water instead of buttermilk. Using just milk works well too.
mix
- 1 cups white whole wheat flour (read wheat flour will have a more intense whole grain taste)
- 0.75 cups oats (TJs organize steel cut)
- 0.75 tablespoons sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 0.25 cup extra virgin olive oil
pancakes
- 1 cup homemade mix
- 1 cup buttermilk, nut milk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey
- 1 large egg - or substitute with extra liquid
Make the mix and store
1) To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. Or just mix everything together well with a spatula so there are no clumps - this is what I do.
3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
Cook the golden goodness ...
1) To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.
5) Let the batter stand for at least 20 minutes before cooking.
6) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
7) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
8) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
9) Serve pancakes immediately, or stack and hold in a warm oven.
Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.
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