Ancient Grain Pancakes

• 1 1/3 cups farro/spelt/kamut grains
• 1/3 cup lentils
• 1/3 cup oat groats
• 2 1/2 cups buttermilk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons maple syrup
• 2 eggs, slightly beaten
• 1 tablespoon butter, at room temperature
• 1 pear, cut into cubes (optional)
• 1 cup almonds, chopped (optional)
• Coconut butter or regular butter to fry the pancakes
• butter and maple syrup to serve

1. Combine the grains and buttermilk in a blender and blend for about 3 minutes.
2. Let the batter soak overnight at room temperature.
3. In the morning, combine eggs, sweetener and melted butter in a small bowl. Gently mix into the flour mixture.
4. Combine baking powder, baking soda, and salt in a separate bowl. Mix well and add to the flour mixture.
5. Fold in almonds and pear cubes, if using.
6. Heat a small pan or griddle on high and coat with butter. Add 1/3 cup of pancake batter into middle of pan. This batter will not be as runny as the usual pancake batter - use a spoon to spread the batter.
7. Cook until small bubbles appear through the batter, about 2-3 minutes. Flip and cook until golden brown, about another 2-3 minutes. Serve topped with butter and maple syrup.

grains, lentils, groats, buttermilk, baking powder, baking soda, salt, maple syrup, eggs, butter, pear, almonds, coconut butter, butter

Taken from food52.com/recipes/32056-ancient-grain-pancakes (may not work)