- 3/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup almond flour
- 1/3 cup quick cooking oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk (yogurt may be used as substitute)
- 1/3 cup butter, melted
- 3 tablespoons maple syrup
- 2 eggs, beaten
In a large bowl, combine all the ingredients; stir until large lumps disappear. (batter will be thick. For thinner pancakes, thin batter with a small amount of water or milk)
Heat griddle or large skillet over medium-high heat (375 degrees F). Lightly grease the griddle with oil or smear of butter. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook 2 1/2 to 3 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes, cook 2 to 2 1/2 minutes or until golden brown. If desired, serve with additional syrup.
What makes it special?
This recipe can be made ahead and works well when going on trip, gifting or keeping handy at home for Saturday morning brunches. Package only dry ingredients, measured out into a ziploc bag (or a mason jar for gifting). Make sure to keep a copy of the entire recipe with the dry ingredients for making later.
What’s Your Connection to Princeton?
Recipe shared by Sundari Kishore
Photo courtesy of ‘mae mu’ on the Unsplash photo site