I’m inching my way towards Fall. On Saturday, we went apple picking. I picked up some really cute and funky gourds, and mini-pumpkins (all for an “upstate NY” price :P). On Sunday, I made pancakes … with pumpkin seeds. There were sunflower and sesame seeds too, but let’s just focus on the pumpkin and say hello to the glorious month of October.
Sorry for the lack of action shots. We were very hungry so speed was a factor :)
These pancakes are jam-packed with hearty healthful grains and seeds, so the batter is thick. They definitely don’t have an overly grainy texture or taste though. The buttermilk tenderizes and the honey adds a nice touch of sweetness. I was so excited to be eating healthy pancakes that I went a bit overboard on the syrup. Yum.
Multigrain Pancakes – 1 Batter, 100 Pancakes and Waffles
- 2/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 cup buttermilk
- 1 extra-large egg
- 2 tbsp. sunflower oil, plus more for greasing
- 1 tbsp. honey
- scant 1/2 cup rolled oats
- 2 tbsp. sunflower seeds
- 2 tbsp. pumpkin seeds
- 1 tbsp. sesame seeds
- maple or agave syrup for serving
Sift the two flours, baking powder, and salt into a bowl, tipping in any bran left in the sifter. Add the buttermilk, egg, oil, and honey and beat to a smooth batter. Fold in the oats and seeds and let stand 5 min.
Lightly grease a griddle pan or skillet and heat over medium heat. Spoon or scoop (batter is thick) batter into the pan and cook until bubbles appear on the surface. Flip and cook the other side until golden brown. Repeat using the remaining batter, while keeping the cooked pancakes warm in a 200 degree oven (wire rack set in baking sheet to keep crisp).
Serve with the syrup and sprinkle with pumpkin seeds.
Yield – 3 servings