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There's nothing better than pancakes done right. This recipe for classic multigrain buttermilk pancakes is sure to become your weekend go to!
To conclude National Breakfast Week, the holiday I made up as an excuse to share a weeks worth of breakfast recipes, I bring you these classic multigrain buttermilk pancakes.
In my almost three years (!!!) blogging here at Avocado, I've shared a few unique spins on pancakes - chickpea pancakes, paleo pancakes, cottage cheese spiked pancakes, savory pancakes and even pancake muffins. Phew! But let's get real here. There's nothing better than a a classic pancake done right.
These multigrain pancakes are my go to pancake recipe. They're adapted from Heidi Swanson's Super Natural Every Day (<--- affiliate link), one of my absolute favorite cookbooks. I've made them with all sorts of flour mixes, usually starting with a base of whole wheat or spelt then mixing in whatever I have on hand - rye, buckwheat, oat, brown rice, and even almond meal. It especially like the rye and buckwheat additions, which lend an earthy flavor that goes well with tangy buttermilk. This recipe makes the most perfectly dense and hearty, yet still fluffy pancakes. Even better, they hold up really well in the refrigerator without getting flat and squat.
Now, let's talk pancake toppings, because I think that's where you can have some fun with this recipe. I love pure maple syrup, but I find the combination of flour and a sugary topping just makes me want to fall asleep. My go to pancake topping is a quick sauce made from frozen fruit chia seeds and a little citrus juice to brighten the flavor. It's incredibly easy and once you've made it, you'll find a million ways to enjoy it (on yogurt, toast, oatmeal...shall I go on?). There's no real recipe. I just simmer a bag of frozen fruit, usually berries, with a little citrus juice until the juices are releases. Then I stir in a tablespoon-ish of chia seeds and let it sit about 10 minutes to 'gel'.
Here's some more pancake topping inspiration:
- Try maple cashew cream or honeyed cashew cream for healthy fats and just a hint of sweetness.
- A dollop of Greek yogurt and in season fresh berries will always do the trick
- Have you ever made curd? I love to enjoy leftover meyer lemon-thyme curd from this recipe over pancakes.
- Nut butter mixed with applesauce with cinnamon is a classic! Try one of my homemade nut butters. The macadamia coconut is the BEST.
- A dollop of ricotta cheese and a drizzle of honey. Even better with fresh strawberries.
- Go savory with a fried egg, avocado and goat cheese. Bonus points for sriracha!
Be sure to save this recipe for the weekend! I always whip it out when I have extra buttermilk on hand, since they only sell buttermilk in much larger amounts than I need!
Classic Multigrain Buttermilk Pancakes
- 1 cup whole wheat flour
- 1/2 cup buckwheat flour
- 1/2 cup rye flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 2 cups buttermilk
- 3 eggs, beaten
- 1/3 cup melted coconut oil, plus a little more for the skillet
- In a large bowl, whisk together flours, sugar, baking powder and salt. In a medium bowl, whisk together buttermilk and eggs. Pour wet into dry and whisk until just combined. Stir in coconut oil and whisk again until combined.
- Rub a skillet or griddle with coconut oil. Place on medium-high heat. To test to make sure it's hot enough. flick with a drop of water and if it sputters and 'dances' on the surface before evaporating, it's hot enough.
- Using a 1/4 cup measure, pour the batter onto the surface and cook until the bottoms are set and the top is starting to bubble a bit. Carefully flip with a spatula and cook about 1 minute until pancakes are cooked through. Remove pancakes to a plate and repeat with remaining batter. Enjoy pancakes hot, topped as desired.
Pancake recipes from the archives:
Switch up the classic avocado toast with this chickpea pancake topped with avocado, fried egg, feta and chili oil. Looks complicated, but takes less than 10 minutes!
Avocado toast is still one of my favorite breakfasts, but as you can imagine, I like to mix it up to prevent boredom. Usually it's playing with the toppings (see above), but today, I'm mixing up the toast!
A client from way back when I worked at the VA gave me this recipe for chickpea pancakes. It's so simple. Just mix equal parts chickpea flour and water and season with salt and pepper to make the batter. It's basically a riff on socca, a French chickpea pancake sold as street food in Nice. Scratch that. I just looked up a recipe. It is socca, minus olive oil.
No matter the name, it's the perfect weekday morning pancake. You can even make it sweet by adding a teaspoon of honey or mashing in banana and a little extra water to thin. The dish looks complicated, but it honestly takes less than 10 minutes, and I am no Rachael Ray in the kitchen.
You can find chickpea flour in most health food stores. Our local Earth Fare often sells it in bulk, or you can buy Bob's Red Mill, in store or online. It's a fun gluten free flour to experiment with, probably my most frequently used after almond meal and buckwheat flour. I love to use it as a thickener in the vegetable, tomato and bean based soups I often make to use up leftovers. You can also use it to make blondies, crackers, pudla (Indian crepes) or a soy free tofu.
You can also top these however you like. I went with a classic avocado and egg combination, adding feta cheese and arugula because that's what we had on hand. Chili oil brought some heat, but you could certainly use chili flakes or hot sauce instead, or leave it off if you're a wimp. For a vegan version, leave off the egg and feta and top with scrambled tofu or tempeh bacon and maybe a couple chopped olives.
Have you cooked with chickpea flour before? If so, share your favorite recipes below!
Chickpea Pancake with Avocado, Egg & Chili Oil
- 1/4 cup chickpea flour
- 1/4 cup water
- Olive oil
- 1 egg, preferably pastured
- 1/4 avocado, sliced
- Feta cheese
- Handful of arugula
- Chili oil
- In a small bowl, whisk together chickpea flour and water. Season with salt and pepper.
- Heat a small pan on medium heat. Spray with olive oil or add a teaspoon of olive oil. When hot, pour in the chickpea batter. Cook until mostly set, about 4-5 minutes, then flip and continue cooking the other side 2-3 minutes. Remove from pan and set aside on a small plate.
- While the pancake is cooking, heat a small pan with olive oil or olive oil spray on medium heat. Crack and egg in, season the top with salt and pepper, and cook until whites are mostly set. Flip and cook 1 minute until whites are set and yolks are runny. Using a spatula, remove egg from pan and place on chickpea pancake.
- Top pancake with sliced avocado, a crumble of feta, and a handful of arugula. Drizzle lightly with chili oil and serve.
Alas, my fall pumpkin contribution to the food blogging world. Light and fluffy coconut flour pancakes, packed with filling protein. Dollop with a creamy cashew cream lightly sweetened with maple syrup for a low sugar topping.
Now, before you ask, no, I have not gone paleo. What I have done though, is have a ton of fun learning to cook with coconut flour, the newest grain-free flour on the block. Made from dried, defatted coconut meat, this grain-free flour has become popular with paleo and low carb dieters.
My food philosophy focuses on food rather than nutrients. In the case of carbohydrates, I encourage my clients to focus on higher fiber carbohydrate foods. Still, there are some people, like some of my clients with difficult to control diabetes, who benefit from eating a lower (not no) carbohydrate diet. It's easy to makeover most dishes to have less carbs - in most cases I just up the veggies and swap in some filling, healthy fats. But where I really struggled was baked goods - even keeping the portion size small, swapping in whole grain flour and using a small amount of sweetener, it would still spike their blood sugar more than I'd like. I've got a few cookie recipes in my arsenal using almond meal, another a nutritious low carb flour, but nothing that could replicate light and fluffy consistencies.
Then I discovered coconut flour.
Now, please be warned, coconut flour is a bit difficult to work with. My first time cooking with it was an epic fail. Probably the greatest fail of my entire cooking career, beating out the time I substituted cayenne for chili powder and my sweet potato gnocchi that liquified in the pot. Yes, my coconut flour biscuits were worse than tongue-scorching tortilla soup and a pot full of orange sludge. Because coconut flour has a high ratio of fiber to carbohydrate, it needs lots of liquid. So, I probably should have known better than to substitute 1:1 coconut flour for whole wheat flour without any adjustments. The resulting biscuit was so dry and crumbly, just one bite literally sucked all the moisture out of my mouth. I literally had to stop and chug a glass of water!
I hope I didn't scare you away, because once you get it right, coconut flour is a wonderful, grain-free alternative! Actually, I think baked goods (made correctly!) with coconut flour taste the most like white flour. Since it doesn't have a strong flavor, like bean or nut flours, coconut flour blends seamlessly into the baked good without overwhelming.
These pancakes aren't just for paleo dieters or people watching their carbs. High in protein and fiber, these pancakes won't leave you with the midmorning slump like other pancakes high in sugar and refined flour. They're also gluten free, perfect for anyone with celiac, gluten sensitivities or following a low FODMAPS diet for IBS. Even if you aim for a plant-based diet like me, these really aren't all that animal heavy protein heavy, with the equivalent of one egg per serving. The rest of the ingredients are all vegan!
Now, I have to mention this maple-cashew cream. Because it's so delicious and I know you'll want to dip apples into it, spoon it over yogurt or just eat it by the spoonful, this recipe makes about double what you'll need. Or, and I just got this amazing idea, you could stack these pancakes into a "cake" and layer it with cashew cream instead of frosting. Ohh! Even better - alternate layers with blueberry chia seed jam for a little fruity flavor! Okay, I need to stop myself before a run to the kitchen and make a giant pancake cake!
I should note, since we're going with the lower sugar theme and all, I wouldn't add maple syrup. You really don't need it - the maple cashew cream is sweet enough. That last picture, the maple syrup was added for prettiness. Speaking of which, funny story about it. I tried to get that lovely shot action shot of maple syrup pouring over the pancakes. Apparently that requires more hand-eye coordination than I have, because I ended up just pouring maple syrup all over the table! Not even close!
Have you cooked with coconut flour before?
Paleo Pumpkin Pancakes with Maple-Cashew Cream
Makes 12, serves 6; with leftover cream
Serve leftover cream as a dipping sauce for fresh fruit or spooned into oatmeal.
- 1/2 cup coconut flour
- 3 tablespoons coconut sugar (or other unrefined sugar)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- Pinch of nutmeg
- 1/2 teaspoon salt
- 6 eggs, preferably organic and free range
- 1/2 cup pumpkin puree
- 1/2-3/4 cup unsweetened almond milk
- 3 tablespoons melted coconut oil or extra-virgin olive oil
- 1 teaspoon vanilla extract
Maple Cashew Cream:
- 1 1/2 cup raw cashews, soaked at least 2 hours in water
- 1/4 cup unsweetened almond milk, plus extra if needed
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- In a large bowl, whisk together coconut flour, coconut sugar, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, whisk together eggs, pumpkin puree, almond milk, oil and vanilla extract. Mix wet ingredients into the dry until well combined.
- Heat a large skillet on medium-high heat. Spray with a little olive oil or coconut oil. When hot, add scant 1/4 cups of batter and cook until set on one side, about 3 minutes, then carefully flip and cook the other side about a minute until golden. Set aside on a plate or keep warm in a 200 degree oven while cooking the remaining pancakes.
- While the pancakes are cooking, place cashews, almond milk, maple syrup and vanilla in a food processor. Blend 3-4 minutes until creamy.
- Serve 2 pancakes dolloped with maple cashew cream.
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