3 tablespoons salted vegan butter or any butter of choice, separated (I used Earth Balance)
1/2 cup all-purpose flour
3 tablespoons whole grain cornmeal
3 tablespoons whole wheat flour
3 tablespoons old-fashioned rolled oats or quick oats
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup buttermilk
1 large egg
1 tablespoon vegetable oil
1 teaspoon pure vanilla extract
maple syrup (optional)
- In a small custard cup, melt 1 1/2 tablespoons butter in the microwave for 10 to 20 seconds. Microwave settings may vary, keep a close eye to not burn the butter. Set aside to cool to room temperature.
- In a large bowl, whisk together flour, cornmeal, wheat flour, oats, sugar, salt and baking powder. Create a well in the center of the flour mixture and pour in melted butter. Add egg, oil and vanilla. Give a gentle whisk just enough to break up the yolk of the egg. Fold batter until there are no visible dry pockets of flour. Note: avoid over mixing as this can toughen the batter. A few lumps may remain from the oats.
- In a large skillet over medium heat, evenly melt 1/2 tablespoon butter to coat the entire bottom of pan. Gently pour about 1/4 to 1/3 cup of batter into center of pan to form a uniform 4-inch circle of batter. Cook for 2 to 3 minutes.
- Once the bubbles on the top of the batter begins to cease, use a wide spatula to carefully raise one side of the pancake to check readiness. If the bottom of the pancake is lightly browned and can visibly see a brown ring formed around the edge of the pancake, decrease heat to medium-low and flip. Cook bottom side for another 2 to 3 minutes. Remove pancake from pan and onto a plate. Repeat steps 3 and 4 until all batter is cooked. Serve warm with syrup of choice. ENJOY!
- Cuisine: American
Keywords: multigrain pancakes