Five-Grain Buttermilk Pancakes With Raspberry Honey

• 3 eggs, separated
• 2 tablespoons honey
• 3 tablespoons canola oil, divided
• 1 1/2 cups buttermilk
• 1 teaspoon vanilla
• 1/2 cup whole-wheat flour
• 1/2 cup amaranth flour*
• 1/2 cup teff flour*
• 1/2 cup millet flour*
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup old-fashioned rolled oats
• Maple syrup or

1. Preheat oven to 200u0b0. In a medium bowl, whisk yolks. Whisk in honey, 2 tbsp. oil, buttermilk, and vanilla. In a separate bowl, whisk together flours, baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.
2. Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat. Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form. Fold into batter.
3. Swirl oil to coat pan; pour excess into a heatproof cup. Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes. Flip pancakes and cook until browned, 3 minutes more. Keep warm on a baking sheet in oven as you cook. Serve with warm Raspberry Honey or maple syrup.
4. *Available at most Whole Foods Markets.
5. Note: Nutritional analysis is per pancake, with 1 tbsp. Raspberry Honey.

eggs, honey, canola oil, buttermilk, vanilla, flour, amaranth flour, flour, millet flour, baking soda, salt, baking powder, oldfashioned, maple syrup

Taken from www.myrecipes.com/recipe/five-grain-buttermilk-pancakes-with-raspberry-honey (may not work)