These are Grandma Linda, Emma’s mom’s, whole grain pancakes. They’re from a newsletter/website/cookbook called Forks Over Knives. This is sort of it. I also put the photos of the original recipe that Linda sent me at the bottom of this post.
I made them a little less healthy than the original. I didn’t have whole wheat pastry flour, so I used 1 cup of unbleached and 1/2 cup regular whole wheat. I used homemade applesauce that was lightly sweetened and I fry them in butter. Just a little.
1 1/2 cups whole wheat pastry flour
1/4 cup cornmeal
1/4 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg (I left this out and put in more cinnamon)
1 3/4 cups unsweetened plant-based milk (I used oat milk)
1/2 teaspoon vanilla
2 tablespoons maple syrup
1/2 cup unsweetened applesauce
1 cup berries for serving – optional
apple butter for serving – optional
more maple syrup for serving – not optional
-
- Combine the dry ingredients, the first seven, in a large bowl.
- Pour the milk into a spouted 2-cup measuring pitcher, and add the vanilla and maple syrup. Make a well in the center of the dry ingredients and pour in the milk mixture. Add the applesauce and mix well. A few lumps is OK.
- I think it works best if you let the batter sit for about 30 minutes before cooking to let the grains soak up the liquid. You can also refrigerate the batter overnight, or for a few days.
- Heat a large non-stick skillet or griddle over medium high heat until a drop of water sizzles. Optionally, melt a small pat of butter in the skillet. Ladle 1/4-1/3 cup dollops of batter and let cook until bubbling and the edges looks dry, before flipping to cook the other side.