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Nutty Whole-grain Pancakes

Dry Ingredients	Wet Ingredients
1 ½ cups Basic Flour Mix OR ¼ cup Whole-grain Soy Flour ½ cup Whole-grain Buckwheat Flour ½ cup Whole-grain Brown Rice Flour ¼ cup Whole-grain Barley Flour 2 tsp baking powder 2 Tbl Flax Seeds	1 ¼ cup Soy Milk 2 Tbl Oil ½ cup water Beat together to replace 2 eggs 2 Tbl Sesame Tahini 6 Tbl water

Mix together dry ingredients.  In another bowl, mix together wet ingredients;  beat tahini with water before adding to wet ingredient mixture (or use 2 beaten eggs, if desired and acceptable).  Mix together wet and dry ingredients in whichever bowl is easier to pour from;  let batter rest for 10-15 minutes while pan heats.

Pour pancakes onto hot, oiled, griddle or well-seasoned cast-iron frying pan (Note:  pan must be extremely clean to avoid sticking, and it is best if the oil is quite cold, and added when the pan is hot). When pancake begins to firm and form bubbles around outside edge, turn over. Repeat procedure, flipping over as necessary to get pancakes to come out slightly golden brown (though the buckwheat will lend a somewhat grey shade to the first few pancakes, this should lighten and become less noticable through the rest of the batch).

Note:  This recipe may be made ahead of time, as a mix, by pre-mixing the dry and wet ingredients in separate containers.

Recipe developed by BarleySinger, flour mixture by Willow Firesong.

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Last updated on December 15, 1998