Four-grain buttermilk pancakes

Mix the dry ingredients ahead and you can make these faster than a brunch reservation

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I’m finishing out the month of March with more whole-grain goodness because it seemed that there was a lot of interest in the previous grainy, healthier recipes. I’ll make sure to keep them in the mix going forward.

Today’s recipe for four-grain pancakes makes a really light pancake but with a nice grainy texture from both cornmeal and quinoa—or you can use oats if you don’t have quinoa.

I tried several batches with all whole-grain flour, but the resulting pancake was a bit heavy. By using a portion of GF flour instead of all-oat, the pancakes have an overall lighter texture, and by adding in the cornmeal and quinoa or oats you tip the scales back to being more whole grain and you get a nice toothsome quality from the coarse cut of the grains.

I like the idea of making a batch of dry ingredients ahead of time and just scooping and mixing with egg, buttermilk, and butter for a very quick breakfast or brunch.

Note: There are instructions after the recipe on how to make and store the dry mix, and how much to use—it’s one of the only times you’ll see me recommend using a cup measurement instead of a scale since it’s just a single scoop-n-mix.

Enjoy!