Starting off the new year with new multigrain pancakes to start off your day is a great way! A goal for myself this year is to try one new recipe each week, of course, to hopefully share with all of you. This one will make you feel good without feeling too filled up. And I am loving the Just Date Syrup as a natural sweetner for the batter here and well as other recipes lately too.
Ingredients:
1 1/2 c. buttermilk - I used this method this time - 1 tbsp apple cider vinegar with 1 c. almond milk
2 eggs
1 1/2 tsp vanilla extract
1 tbsp Just Date Syrup - love this product - adds just the right sweetness
3 tbsp butter, melted
1 1/2 c. mixed grain flours - I used 1 1/4 gluten free flour (brown rice flour, potato starch, tapioca flour ) + 1/4 c. buckwheat flour
1/4 c. ground flaxseed (easier to digest if you grind fresh yourself)
2 tbsp hemp seeds
1 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
1/2 tsp cinnamon
pinch nutmeg
Mix all ingredients together until just blended.
Heat up a large pan with a little coconut oil. Put a few mounds of batter, spaced out in pan. Wait until little bubbles start to form around edges. Then flip. Should be golden when cooked. Repeat until all batter cooked.
Serve with a sprinkle of pomegranate seeds or quick sauteed apples (heat a little coconut oil in a pan, sliced apples, heat through until carmelized...so good!).
What new things will be cooking up this year?
Enjoy!
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