Light - Fluffy - Delicious - Nutritious
Whole Wheat Buttermilk Pancakes
Fast, easy and full of good stuff!
Made from freshly milled whole wheat flour
A GREAT START TO YOUR DAY
Skip the dead bleached white flour from the store.
Instead use freshly milled life-giving flour.
So full of flavor and nutrition!
Like all my recipes, I try to incorporate additional healthy ingredients to enhance the nutrition. So, in this recipe of whole wheat buttermilk pancakes I have included:
- Bean Flour – adds lots of protein, fiber & nutrients
- Flax Seed – add important omega 3s, which helps lower inflammation
- Sunflower Lecithin – Fluffs up those pancakes & many health benefits
Who couldn’t use that? Of course the are all optional, but highly recommended.
Look at all that fluffy goodness!
Recipe
Whole Wheat Buttermilk Pancakes
Ingredients:
Dry
1-1/4 cups Soft White Flour, freshly milled or other favorite whole grain
1-2 Tbls Bean Flour* optional, see tips
1-2 Tbls Sucanat,* or Brown Sugar or Raw Sugar
1-1/2 tsps Baking Powder, aluminum free
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Sunflower Lecithin, optional
1 Tbl Flax Seed, freshly ground, optional
Liquids
1-1/4+ cups Buttermilk*
1 Egg, lightly beaten
2 Tbls Coconut Oil, Melted Butter or Olive Oil
1/2 tsp Vanilla or Maple Syrup
Fruit or nuts: Add to batter or on top of cooked pancakes, optional
No buttermilk – No problem.
Sour 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Stir and allow to sit for a few minutes before using.
Optional Ingredients
The optional ingredients are just that, optional. However, they DO enhance the taste, texture and nutrition of your muffins; but you totally may omit them.
See explanations in the instruction sections below and on my Healthy Ingredients page for more ingredient details.
How much grain do I mill?
Mill about 3/4 cup Soft White Wheat berries on the finest setting.
These calculations are an estimate
Adding bean flour: simply throw in
1 tablespoon of dried beans with your grain when you mill
Simple Instructions
Simple Pancake Instructions
Whole Wheat Pancakes Instructions
Combine liquids.
1. Add liquid mixture to dry mixture.
Gently stir to incorporate all the flour. Batter will be thin and slightly lumpy.
Allow to rest about 15-ish minutes to hydrate and thicken.
*If batter becomes too thick simply add a splash of milk or water; gently stir.
2. Heat your griddle or frypan to medium-low heat.
Do a test pancake to verify the right heat.
*If the heat is too high the pancake will darken before the center is cooked.
3. Bubbles will form on top; the edges will become slightly dry. That’s when they are ready to flip.
*If you flip too soon, pancakes may not be cooked through in the middle.
4. Serve immediately or place in a warm oven (lowest heat)
Of course smother with lots of butter and your favorite toppings: syrup, jam, fruit, nuts, whipped cream or all of the above. 😍
**Make extra to freeze for a quick meal or snack.
That’s it! Delicious and nutritious.
Scroll down for Detailed Instructions
If you do not mill your own flour yet
Simply replace the needed flour with unbleached all-purpose or pastry flour.
See Getting Started Milling to learn about milling your own grain, corn and bean flours and corn meals.
Bean Flour *Power-Up
Why Bean Flour
Bean Flour: I add bean flour into most of my baking: breads, biscuits, cookies, cakes, etc.
Beans have so much to offer in the way of protein, fiber and tons of nutrients.
So why not power-up those baked goods!
Add 1 Tablespoon dried beans per cup of grain. I like to use dried navy beans or baby Lima beans; however, pretty much any dried bean will work.
Just add them in with your grain and mill all together.
Again, check out my Milling Basics page to learn more.
So, why not POWER-UP your baked goods?!
Instructions
For simple instructions, see above.
Detailed Instructions
First Things First
Mill Grains & Beans
I use:
NutriMill Harvest Grain Mill or the
NutriMill Classic Grain Mill – LOVE Them!
Pour the grain in the top, and
Viola!
Out comes beautiful
fresh flour
Easy peasy!
Milling Grain & Beans
Set your mill to fine and mill about 3/4 cup soft white wheat berries and one tablespoon dried beans (optional).
Grain choice: Soft white will produce the softest pancakes. However, other grains may certainly be used instead: the hard wheats, spelt, Kamute or whatever grain you fancy.
Beans: Any dried beans will do: Great Northern, Lima, Navy, or even Garbanzo/Chickpea.
No beans, no worries, simply skip it.
Stir freshly milled flour.
After milling any grains, beans or corn, always give the fresh flour or meal a good stir to evenly distribute the bran and other flour components before scooping out the measure for a recipe.
Adding Flax Seed
Adding Flax Seed
Adding Flax Seed
By adding Flax Seed to just about anything: baked goods, soup, salad, cereal; you name it, you are adding lots of other nutrients and those all-important omega-3’s, which helps lower inflammation.
Don’t eat it whole, because the body does not break it down. So grind it fresh.
Use your coffee grinder like Krups Ultimate Super Quiet Grinder (shown below) or blender. Zip, zip!
Check out my Healthy Ingredients page for more benefit info.
Just like the grains, you must grind them fresh to reap those benefits. No, don’t use pre-ground flax meal from the store, because many of the nutrients will have already oxidized away.
If you don’t have flax seed just replace the called-for amount with flour. But, I encourage you to get some and use it often.
DO NOT mill flax seed in your grain mill!
Prep
Melt coconut oil or butter if solid.
All ingredients are best at room temperature.
Mix Dry Ingredients
In a medium size bowl, whisk dry ingredients together.
Mix Liquids
In a small bowl, mix buttermilk, egg and vanilla.
If using coconut oil, keep it separate. Other oils may be mixed with the buttermilk.
No buttermilk, No problem.
Sour 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Stir and allow to sit for a few minutes before using.
Mix Dry & Liquids
Add liquids to dry ingredients.
Gently stirring just to moisten. Over mixing can cause pancakes to be tough. I know, it sounds strange, but it’s true. Batter should be slightly thin but will thicken as it sits.
Rest batter about 15 minutes to hydrate.
Freshly ground grains, beans and corn will suck up moisture. Allow batter rest about 15-ish minutes to hydrate and thicken. If batter becomes too thick simply add a splash of milk or water; gently stir.
Time to Cook
Heat your griddle or skillet to medium-low heat. Too high and the pancake will brown on the bottom too quickly and the middle will not be done.
No need to grease if using non-stick pan. Or swirl with butter anyway for more buttery goodness! 
Cooking pancakes is so easy! Pour patter onto the griddle, I like a 3-4 inch pancake; or pour giant big ones or little medallions! See my little one in the back?
Allow pancake to cook about 2-3 minutes or until the edges are looking slightly dry and bubbles form on the top; then it’s time to flip.
Check bottoms to make sure they are not getting too brown. If so adjust your heat accordingly. I have to cook my on 2.
Pecan or fruit lover?
For those who like fruit or nuts, either mix them into the whole batter or simply sprinkle onto soon after pouring.
Then serve them up HOT and slather with delicious healthy butter!
Nutritious & Delicious
Whole Wheat Buttermilk Pancakes
A must try!
Let us know.
Did you add fruit or nuts? What kind of syrup or jam did you smear on top? Let us know in the comments.
Are you ready to start milling?
To learn all the details you need to know to start milling your own fresh flours and corn meals, click the link below.
