Wake me up when breakfast’s ready!

January 6, 2013

Five-Grain Buttermilk Pancakes with Raspberry Honey

Nothing’s nicer than breakfast in bed. How about serving some warm pancakes to your honey (or kids!) this Sunday as a special treat?


  • 3 eggs, separated
  • 2 tablespoons honey
  • 3 tablespoons canola oil, divided
  • 1 1/2 cups buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup whole-wheat flour
  • 1/2 cup amaranth flour*
  • 1/2 cup teff flour*
  • 1/2 cup millet flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup old-fashioned rolled oats
  • Maple syrup or
  • Raspberry Honey


  1. 1. Preheat oven to 200°. In a medium bowl, whisk yolks. Whisk in honey, 2 tbsp. oil, buttermilk, and vanilla. In a separate bowl, whisk together flours, baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.
  2. 2. Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat. Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form. Fold into batter.
  3. 3. Swirl oil to coat pan; pour excess into a heatproof cup. Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes. Flip pancakes and cook until browned, 3 minutes more. Keep warm on a baking sheet in oven as you cook. Serve with warm Raspberry Honey or maple syrup.
  4. *Available at most Whole Foods Markets.

See full post here: Annabelle Breakey Photography :: Blog2013-01-06.