I make this for my kids quite often. Great way to get whole grains in them! Preparing the batter in the food processor makes it that much easier, and smoothes out the batter for those who don't like a grainy texture. Serve with syrup and butter or coconut oil. Also delicious with ricotta cheese and strawberries, and just a drizzle of syrup.

Nadia

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine buttermilk, flour, oats, amaranth, egg, flax seeds, chia seeds, olive oil, brown sugar, baking powder, vanilla extract, baking soda, and salt in a food processor or blender; blend until smooth.

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  • Heat vegetable oil on a griddle or skillet over high heat. Pour batter, about 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Notes:

Any variety of mixed grains and seeds can be used in the recipe. The mixture should equal 1/2 cup.

Nutrition Facts

318 calories; protein 9.9g 20% DV; carbohydrates 35.3g 11% DV; fat 16.1g 25% DV; cholesterol 48.3mg 16% DV; sodium 643.3mg 26% DV. Full Nutrition