Pancakes aren’t exactly an energy food, at least the way we normally make them. They leave you wanting a nap instead of energizing you for the day. They key is to keep them light, use the right grains (instead of just more grains), and add plenty of color on top.
- ¾ cup whole wheat flour
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg
- 1½ cups buttermilk
- 2 cups mixed cooked whole grains, such as barley, farro, rye, and/or quinoa
- Melted unsalted butter (for pan)
- Sliced peaches or other stone fruit and pure maple syrup (for serving)
Combine flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk separately in a medium bowl. Using a few swift strokes, whisk egg mixture into dry ingredients until combined. Stir in grains.
Heat a large nonstick skillet over medium-high. Pour batter into desired pancake size and let cook until bubbles rise in the batter. Flip and let cook to a golden brown.
Transfer pancake to a plate, then repeat with remaining batter.
4. Serve pancakes topped with sliced fruit (peaches, berries, etc.) and syrup.