Kamut Pancakes Recipe #75548
This is a great recipe from Sue Gregg's "Breakfasts" cookbook that I found online a few years ago. I love looking for new healthy ingredients that I can cook and my kids will eat. The batter will be much thinner then your usual pancakes, as will the finished pancakes. But they have a great nutty flavor and are a fun alternative to regular pancakes. The serving size is approximate and depends on the size of your pancakes.
by ladypit
20 min | 10 min prep
12 -18 pancakes
- 1 cup raw kamut
- 1/2 cup raw oatmeal
- 1 1/2-1 3/4 cups sour milk (milk with a little lemon juice or vinegar added)
- 1 egg
- 2 tablespoons oil
- 1 teaspoon vanilla
- 2 tablespoons honey or maple syrup or sucanat (are my favorites)
- 1/2-1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- In a blender put the milk, the egg, the oil, the vanilla, the kamut and the oatmeal.
- Blend for 3 to 5 minutes or until very smooth.
- Get the griddle hot (or the pan if that is what you will be using).
- Just before you are ready to bake them add the baking soda, salt, and baking powder.
- Blend for a few seconds.
- Cook the pancakes on a griddle, turning when they bubble, until they are slightly golden brown.
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5 stars