Best served hot off the griddle, but if you need to hold them: place a damp towel on a rimmed baking sheet and fold the freshly cooked pancakes inside. They should last about 30-45 minutes without drying out.
- 1 cup flour (all-purpose or whole wheat work great, again, I really do love Sunrise Flour Mill flour)
- 1/2 cup oat flour* (you can sub whole wheat flour if you need to)
- 1/2 cup oats
- 1 cup cooked wild rice (cooked according to package directions, but be sure they are tender)
- 1/2 cup almonds, toasted and chopped
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
- 2 1/2 cups buttermilk (or 8 tablespoons dry buttermilk and 2 cups water)
- 3 tablespoons brown sugar (optional)
- 4 tablespoons toasted walnut oil or melted butter
- 2 eggs
Mix the dry ingredients in a bowl. Make a well in the dry, then add the buttermilk, eggs, and oil (or butter) into the center of that well and mix together. Combine with the rest of the dry ingredients. Let the pancake batter rest for 20-30 minutes.
*to make oat flour, add about 1 cup oats to food processor and whiz around until it turns powdery like whole wheat flour. You may need to pulse a few times.
Keywords: wild rice pancakes, whole grain pancakes, wild rice and almond pancakes, shecakes,