Grains don't have to be hippy-food healthy all the time. Case in point, these ancient grain raspberry pancakes with tons of powdered sugar are an indulgent way to incorporate more whole grains into your diet. When trying new ingredients, I am a strong advocate for starting with foods you already like and slowly incorporating in those new ingredients.
My "First Pancake" Philosophy
As you may know, the "first pancake" is always the throw away pancake. It's the one that gets the pan heat and seasoning fine tuned for all of your future perfect pancakes to come. I love to use this as my analogy for all things cooking. Because making mistakes is natural and good! We learn from mistakes and we get better from mistakes. Let all of your first attempts be first pancakes and you will be a better cook for it!
Why use ancient grains?
Modern Grains are often processed, meaning that they are often stripped of their outer husks (or bran). That bran is a crucial part of the grain that holds important nutrients. Ancient Grains contain more vitamins, fiber, and protein. So all of the things that our bodies need to fight off things like diabetes, high cholesterol, and heart disease are in these grains. Why not have our [pan]cake and eat it too!? By mixing these ancient grains into our fluffy, yummy, super indulgent pancakes, we also give our bodies some much needed whole grain nutrition along with it.
What grains to use for your Ancient Grain Pancakes
The good news is, use any grains you want! The sucky news is, how do you choose and how do you cook them? The GREAT news is, here's a one-pot, easy to use recipe for how to cook ancient grains. I use this recipe for things like Natalie's Ancient Grain Salad and Cheesy Grits with Ancient Grains. It's a simple recipe that can be made in advance and kept in your fridge for 4-5 days. Use as you need to add to your meals and give a boost of vitamins and protein in a flash.
Outstanding Ancient Grain and Fresh Raspberry Pancakes
juice of ½ a lemon
- 1 basket fresh raspberries
- vegan powdered sugar for topping
olive oil cooking spray for the pan
- maple syrup for serving optional
- Place the ancient grains mix (cold) into a mixing bowl with the all purpose flour, baking powder, salt, and sugar.
- Whisk in the oat milk.
- Add the vegetable oil, lemon juice, and maple syrup (if you are using instead of the cane sugar). Whisk gently to combine. Do not overmix.
- Let the batter sit for 5 minutes while you heat your pan.
- Place a skillet over medium-high heat. Spray once with vegetable oil spray.
- Using a ladel, spoon in batter to approximately a 5-inch diameter circle.
- Drop 6 raspberries into the pancake.
- Let cook until the batter begins to bubble over the surface and the edges start to look dry and cooked (about 1 minute).
- Flip over (the first side should be lightly browned) and cook the other side for approximately 30-45 seconds more.
- Remove pancake (as mentioned in the blog, the first one may be a throw away). Repeat until all of the batter is complete.
- Place pancakes on individual plates in stacks of 3. Divide the remaining raspberries among the plates and top the stack with some fresh raspberries. Dust all the plates with heavy amounts of powdered sugar. Serve with side of maple syrup (optional).