Whole Grain PancakesPrint Print Without Images
I love breakfast and I’m sure that there are many of you who, like me, think about breakfast as you’re falling asleep the night before. I’ve come to realize that some of the best thoughts occur at breakfast time just before our brains become trafficked with the to-do lists and clutter of the day. Though I seem to always be in full motion as soon as I wake up, my dream world would always start off with a slow morning allowing me to enjoy my favourite meal of the day.
These pancakes could easily be topped off with traditional maple syrup but I was craving a creamy yogurt topping which blended so well with the lemon and honey. Any flour will work well in this recipe, and feel free to substitute the coconut oil with whichever you have on hand. Happy almost weekend to all of you, I hope there is a slow morning with plenty of pancakes in your near future!
2/3 cup spelt flour (I used Anita’s)
1/3 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 1/2 tbsp sugar
2 eggs, separated
1 cup yogurt or milk (I used half non fat vanilla Greek yogurt and half milk)
1/2 tsp. vanilla extract
3 tbsp. fresh lemon juice
zest of one lemon
1 Tbsp. melted coconut oil, plus more for cooking
1 cup vanilla Greek yogurt (whole or non fat)
1 tbsp. fresh lemon juice
2 tsp. honey
- Blend the oats in a blender until a flour forms and combine all of the dry ingredients in a bowl. Stir to mix.
- In another bowl, beat the egg yolks with the yogurt/milk mixture, vanilla, lemon juice and zest and the oil. Be sure to zest your lemon before juicing it, or you might have a little trouble!
- Add the wet mixture to the dry and stir to combine.
- In a stand mixer or with hand mixers, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
- In a frying pan, heat a small amount of oil over medium heat. Pour 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Play it safe and only do 3 pancakes until you’ve mastered the art of pancake flipping!
- Cook until bubbles form, flip and cook for another minute or two until golden. Repeat with remaining batter.
- While cooking, mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle (or, a giant dollop!) and plenty of fresh blueberries.
Makes approximately 12 medium sized pancakes.
Adapted from Tartine & Apron Strings.