Multigrain Pancakes

Multigrain Pancakes

What you'll need

  • 1 unit egg
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons milk
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 2 tablespoons spelt, barley or rye flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Serves: 2

  1. Make some huckleberry syrup first. Whisk egg and yogurt together; add the milk to thin it out a bit. Add the butter and vanilla. Mix the dry ingredients together and add them to the wet, just until combined.
  2. Heat a griddle or pan over medium. If you're not using a nonstick surface, butter it. Spoon scant 1/4 c. of the batter onto the the griddle. It's a thick batter, so you may need to flatten things a bit, and make sure you leave an inch of space between each pancake. Feel free to sprinkle delicious berries or bananas or chocolate chips over these. Cook 3-4 minutes on side 1, or until golden brown. Flip carefully and cook another couple minutes until a beautiful shade of gold.
  3. Keep them in a warm oven if necessary, or serve immediately with huckleberry syrup.

Submitted by: Liz