These ultra satisfying pancakes are made hearty with Kamut, or khorasan, an ancient variety of wheat. Some research has found that Kamut contains 20 to 40 percent more protein than durum wheat (which is where that whole wheat flour comes from). Better yet, it makes for a delicate pancake texture.
This makes a pretty small batch. Double it if you’re feeding more than a few people or if you want to stock your freezer.
You will need:
1 and a half to 2 C lowfat plain yogurt or buttermilk
Half C whole oats
1 and a half tsp vanilla
1 tbsp canola oil
2 tbsp brown sugar or honey
2 tbsp chia seeds or roasted flax seeds
1 and a quarter C kamut flour (use whole wheat pastry
Half tsp baking soda
Half tsp salt
1 banana or about three-quarters C blueberries (fresh or thawed from frozen) (optional)
In a large bowl, combine yogurt, oats and vanilla. Let sit for about 10 minutes. Add egg, oil, brown sugar and seeds, and stir well. Add flour, baking soda and salt and stir just until all ingredients are incorporated – the batter shouldn’t be smooth. Let sit for a few minutes. The batter will be thicker than typical pancake batter from a mix, but if it seems too thick, add a little water or milk until it’s the desired consistency.
Pour batter (by one third-cupfuls) onto a hot skillet or griddle (heated to between 350 and 375°). If using, gently press thin slices of banana or blueberries into the raw top sides of the pancakes. Turn when the tops are covered with bubbles and the edges look cooked. Serve with peanut butter and maple syrup.