Friday, October 9, 2020


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UPDATE: Last night I noticed that I had mistakenly typed the number of pancakes in the recipe as 14. That should have been 24!  I have since corrected this mistake in the recipe and also posted a new Nutrition Facts label below the recipe.  Sorry for any confusion!

Yikes!  It's been 5 months since I last blogged!  You might have thought that I'd be posting like mad during this pandemic time, when we're pretty much isolating here in the woods. It's not as though I'm not cooking!  I cook quite a bit. But I've been mostly revisiting recipes from my own cookbooks and cooking notes, re-discovering (and sometimes improving on)  dishes that I developed many years ago.  Which has been fun, I must say.  But I haven't been inventing new recipes very often, I confess. So, it feels good to post again, with a recipe that I'm quite proud of.  

I've been making buckwheat pancakes for weekend breakfasts quite frequently these days.  They are delicious (I'll post the recipe another day), but one day I wanted to try making pancakes more similar to the common white flour pancakes most of us in North America grew up with, but utilizing a combination of some of the healthful whole grain low-glycemic flours that I've been experimenting with lately.

The following combination of flours turned out to be a winner!  We were so pleasantly surprised with the wonderful flavor of the pancakes, even without syrup. I don't think I've ever had such tasty pancakes!  They are very simple to make-- I hope that you will enjoy them as much as we do.

Makes about 24 pancakes (
3 to 4-inch size)      

NOTE: Nutrition facts below recipe


Whisk together in a dry mixing bowl:

1 cup whole grain spelt flour
1 cup oat flour
***(I blend rolled oats in a dry blender to make oat flour.)
1/2 cup bean flour
***(You can use soy, yellow pea, white bean or chana dal flour.)
1/2 cup sorghum flour
***(I blend dry sorghum grains in a dry blender to make sorghum flour.)
2 tablespoons coconut sugar or equivalent of your favorite sugar sub
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Combine in a 4-cup pitcher:

6 tablespoons water
2 tablespoons ground flax (brown or golden)

After 10 minutes, add and whisk:

1 cup soy milk or plain hemp milk
1 1/2 cup water
2 tablespoons oil
2 tablespoons lemon juice or apple cider vinegar
2 teaspoons vanilla extract


Add the Wet Mix to the bowl with the Dry Mix.  Combine briefly with a large spoon, medium-sized whisk or a Danish dough whisk.

Cook as for any pancakes-- I make them about 3 inches across.  I like to use my old rectangular electric skillet at 400°F (205°C). It will cook 5 to 6 pancakes at a time just perfectly.  But a well-seasoned cast iron skillet or griddle over medium heat (heat up for about 10 minutes before cooking) is excellent, as well. Either way, wipe the pan with a bit of oil before heating. Cook the pancakes for about 3 minutes on the first side and about 2 minutes on the second side. Serve immediately with your favorite toppings.

NOTE: For a low-glycemic syrup, I use low-sugar jam mixed with some water to make a syrup.

© 2020 Bryanna Clark Grogan. All Rights Reserved.

Nutrition Facts
Serving size: 1 pancake
Servings: 24
Amount per serving 
% Daily Value*
Total Fat 1.9g2%
Saturated Fat 0.3g1%
Cholesterol 0mg0%
Sodium 109mg5%
Total Carbohydrate 6.7g2%
Dietary Fiber 0.9g3%
Total Sugars 1.5g 
Protein 2.1g 
Vitamin D 0mcg0%
Calcium 37mg3%
Iron 1mg4%
Potassium 143mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by