Sometimes, a little food envy is the best inspiration. During a weekend trip to visit my parents, they decided to make buttermilk pancakes for Sunday brunch. Watching them eat their pancakes while I had my usual oatmeal was simply not an option, though – there would be pancakes for all at this brunch.
I’ve never successfully replicated the rich, chewy, fluffy texture of perfect buttermilk pancakes in a dairy free version (a project for another day!). Instead, I went for a different approach: a hearty, nutty, healthier flapjack-style pancake. Using The Joy of Cooking‘s Four-Grain Flapjacks as inspiration, I created these delicious three-grain pancakes:
Three Grain Pancakes(2-3 Servings)
1 cup white whole wheat flour
½ cup oats
¼ cup corn meal
1 tsp baking powder
1 tbsp sugar
pinch of salt
1 cup rice milk, or any other non-dairy milk
½ mashed ripe banana
2 tbsp melted coconut oil
1 tbsp maple syrup
Measure the flour, oats, corn meal, baking powder, sugar, and salt into a large bowl. Stir well with a whisk. In a separate small bowl, whisk together the milk, egg, banana, coconut oil, and maple syrup. Pour the wet ingredients into the dry ingredients and mix until just combined (over-mixing will result in tougher pancakes).
Add a little bit more milk if batter seems too sticky. Pour about 1/4 cup of the batter onto a hot oiled griddle or pan.
Flip the pancakes when the edges start to bubble and the bottom is golden brown.
Serve with a drizzle of maple syrup and your favorite jam – I paired mine with a big spoonful of homemade strawberry-rhubarb compote.