In our house weekends are all about breakfast, or at the time we usually eat, brunch. With my new training regiment I hit the gym first thing in the morning when it is still quiet. The gym are flooded in January and February with new members working to try and accomplish their New Year’s resolutions. While I admire and strongly encourage them, I unfortunately can’t take the crowds that amass at the gym in the evening. And while I consider myself a patient person, having to wait for pieces of equipment to complete or sometimes even begin my workout frustrates me to no end.
Working out in the morning has become my saving grace, and my post workout/recovery meal makes our weekend brunches even more important. The menu usually consists of homemade waffles or pancakes. Sometimes with a side of tofu scramble and veggie sausage, or piled high with fresh fruit and maple syrup. Rarely do the same recipes repeat themselves as there are so many options and variations to be made. However there is always an exception to every rule. These Mulit-Grain Pancakes are one of them. They have a delicate nutty flavor, and are a great source of fiber, which have earned them several repeat performances.
These were inspired by the oat pancakes served at Magnolia Bistro in South Burlington, Vermont. Every year we head down to Burlington for Black Friday shopping, I know, ironic considering I can’t stand crowds… Magnolia Bistro has become our favorite brunch spot for Saturday morning, once the madness has subsided, and we get to enjoy a leisurely meal with friends. While the Bistro does have terrific vegan options, try their vegan Cinnamon Swirl Bread French Toast, these pancakes where not on the vegan menu. So I recreated them at home, and while I never tried their non-vegan counterpart, a stack of these brings back fond memories of the brick walls, rustic decor, and laughter shared with great friends.
- 1 tablespoon ground flax seeds,
mixed with 2½ tablespoons of water
- ¼ cup whole wheat flour
- ¾ cup spelt flour
- ¼ cup rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of kosher salt
- 1¼ cup unsweetened almond milk
- 2 tablespoons vanilla extract
- 1 tablespoon canola or coconut oil
- 1 tablespoon maple syrup
- In a large bowl whisk together both flours, oats, baking powder, baking soda, salt and cinnamon.
- Add the almond milk, flax seeds mixture, oil, maple syrup, and vanilla. Whisk until almost completely smooth and few lumps remain.
- Let the batter rest for 10 minutes while you pre-heat a lightly oiled griddle over medium heat.
- Ladle ⅓ cup of the batter onto the griddle being careful not to over crowd the pan. Using an ice cream scoop to ladle the batter will ensure all your pancakes are the same size.
- Cook the pancakes until the edges have begun to set/dry, and bubbles are visible and beginning to burst on the surface of the pancakes. The under side should be golden brown 3-5 minutes. Flip the pancakes and continue to cook for an additional 1-2 minutes, until the bottom is golden brown.
- Repeat with remaining batter keeping the pancakes warm in an oven set to 190°F.
- Serve with maple syrup.
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