BM# 68-Cooking Carnival: Day 1
Theme for Week 1: Recipes using Ancient Grains flour blend
Dish: Ancient Grains Pancakes
It is September which means it’s time for another Mega Marathon. So it’s going to be a Cooking Carnival all this September here at Cook’s Hideout. Don’t forget to check out what my fellow marathoners are cooking too for the event.
My choice for the first week is Ancient Grains Flour Blend. It is a blend of ancient grain flours. So what are ancient grains? Ancient grains are grains and pseudocereals that have not been changed by selective breeding over the recent millennia, as opposed to more widespread cereals like corn, rice and modern wheat, which are the product of years of selective breeding. Ancient grains include grains spelt, kamut, millet, barley, teff, oats, freekeh, bulgur, farro, sorghum and pseudocereals like quinoa, amaranth, buckwheat and chia.
I made my own ancient grains flour blend (recipe is here) and the first recipe I made with it are these pancakes. Recipe is from King Arthur flour. These pancakes are gluten free and I skipped the eggs to make them vegan too. They had a earthy and slightly bitter taste from all of the grains in it. That didn’t really bother anyone and they were quite a hit with the kids and adults in the family. So if you want a hearty and nutritious start to any day, try these pancakes.
Ancient Grains Pancakes
Ingredients
- 1 cup Ancient grains flour blend (homemade or store-bought)
- 1 cup All purpose flour or Gluten free flour
- 2 tablespoons Ground flaxseed meal
- 2 tablespoons Sugar
- ½ teaspoon Salt
- ¼ teaspoon Baking soda
- 1 teaspoon Baking powder
- 3 tablespoons Oil or melted vegan butter
- 2 tablespoons Egg replacer powder whisked in 6 tablespoons of water
- 1½ cups Non dairy Milk, at room temperature*
- 1½ tablespoons Apple cider Vinegar
Instructions
- Combine the flours, ground flaxseed meal, sugar, salt, baking soda and baking powder in a large mixing bowl.
- In another mixing bowl, whisk together buttermilk, oil and egg replacer mixture.
- Add the wet ingredients to dry ingredients and mix until well combined, a few lumps are fine.
- Let the batter sit for 15 minutes to thicken slightly.
- Heat a griddle on medium heat and spray with non-stick cooking spray. Scoop about ¼cup of the batter onto the hot surface. Cook the pancakes for 2~3 minutes, once the bubbles start to form the surface, flip it and cook for another 1~2 minutes, or until nicely browned.
- Serve the pancakes with maple syrup and fruits.
Notes
- Use 1½ cups buttermilk instead of non-dairy milk and vinegar.
- You can use 2 large Eggs instead.
Suma Gandlur
Love the healthy spin here and these pancakes look fluffy.
Gail
Buttermilk? Vegan? I’m new to this – but that’s confusing 😔
cookshideout
Hi Gail, you are right – buttermilk is not vegan. I updated the recipe to make it clear with vegan substitute. Thank you for pointing that out.
Alice Bailey
Hi Pavani,
First, allow me to thank you; your ancient grain pancake recipe is a staple and is kept on the door of my refrigerator. I am gluten-free and dairy-free and have been looking for a “healthy” pancake recipe for a long time. So Thank You!!
I did notice that you changed the recipe slightly, my old one does not have the apple cider vinegar. What difference do you notice with the apple cider vinegar?
I also wanted to let you know, I made a few adjustments to make it healthier, yet it makes a heavier batter, so I have to adjust my liquids. But I wanted to share it with you.
Since my (gluten-free) ancient grains mix has flaxseed, I add 2 tbs of chia seeds instead. I also changed from gluten-free flour to a cup of finely ground oats (which is the cause of the heaviness.) My sugar is honey. What I get are hearty and healthy pancakes.