Ingredients Jump to Instructions ↓

  1. 3 eggs, separated

  2. 2 tablespoons honey

  3. 3 tablespoons canola oil, divided

  4. 1 1/2 cups buttermilk

  5. 1 teaspoon vanilla

  6. 1/2 cup whole-wheat flour

  7. 1/2 cup amaranth flour*

  8. 1/2 cup teff flour*

  9. 1/2 cup millet flour*

  10. 1/2 teaspoon baking soda

  11. 1/2 teaspoon salt

  12. 2 teaspoons baking powder

  13. 1/2 cup old-fashioned rolled oats

  14. Maple syrup or Raspberry Honey

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°. In a medium bowl, whisk yolks. Whisk in honey, 2 tbsp. oil, buttermilk, and vanilla. In a separate bowl, whisk together flours, baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.

  2. Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat. Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form. Fold into batter.

  3. Swirl oil to coat pan; pour excess into a heatproof cup. Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes. Flip pancakes and cook until browned, 3 minutes more. Keep warm on a baking sheet in oven as you cook. Serve with warm Raspberry Honey or maple syrup.

  4. *Available at most Whole Foods Markets.

  5. Note: Nutritional analysis is per pancake, with 1 tbsp. Raspberry Honey.


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