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Prep time: 10 minutes, Cook Time: 20 minutes, Makes: about 24 pancakes
3 Henry's Large Eggs, lightly beaten 2 tbsp. brown sugar or dehydrated cane juice 1/2 c. nonfat vanilla yogurt 3/4 c. organic buttermilk 2 tsp. vanilla extract 1 tbsp. Henry's Unsalted Butter, melted 2 tsp. baking powder 1 tsp. sea salt 1/2 c. organic whole-wheat flour 1/2 c. organic unbleached white flour 1/4 c. rolled oats 1/4 c. cornmeal or wheat germ 3 tbsp. flaxseeds Combine beaten eggs, sugar, yogurt, buttermilk, vanilla and butter together. Whisk together baking powder, salt, whole-wheat flour, white flour, oats, cornmeal and flaxseeds in a large bowl. Fold wet mixture in the dry ingredients, until just mixed. Heat a nonstick griddle over medium high heat. Add a teaspoon of canola oil. Place silver dollar-sized dollops of batter onto the griddle. Cook until bubbles form and the edges turn golden brown. Flip and cook for about one minute longer. Remove from pan and serve topped with Tropical Fruit Compote and grated coconut. Tropical Fruit Compote 1 (16 oz.) bag frozen Tropical Fruit pieces 1/2 c. water 1/4 c. agave nectar 3 tbsp. dark rum 2 tsp. ground ginger 2 tsp. cinnamon Place ingredients in a saucepan. Bring to a boil, turn down to a simmer and cook for 15 minutes longer. Serve warm, drizzled over multigrain pancakes. |
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