{recipe} Multi-grain Pancakes

I love making pancakes or waffles over the weekend.  Leisurely mornings, sipping on coffee or tea, and hanging out with the family right in the kitchen.
These pancakes are another favorite, they are light, fluffy, golden, and deliciously moist.  You can also make the batter the night before, and just get up and cook them the next morning.  Wholesome food doesn't need to be complicated.

 MULTI-GRAIN PANCAKES:
* serves 6

1 cup whole wheat pastry flour (I use Great River, and buy in bulk)
1/4 cup oat flour
3/4 cup rye flour
1 tbsp baking powder (make sure is it aluminium free)
1/2 tsp Celtic sea salt
3 large eggs, light whisked
2 tbsp honey (I like using raw honey)
1/3 cup unsalted butter, melted + more for cooking
2 cup buttermilk (see tip)
butter, raw honey, and/or pure maple syrup for serving.

TIP: If you don't have buttermilk on hand , you can make it: measure 2 cup of whole milk and take out 6 tsp of the whole milk, add in 6 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a large bowl, whisk the eggs, honey, melted butter, and buttermilk (see tip.) In another mixing bowl stir together the whole wheat pastry flour, oat flour, rye flour, baking powder, and celtic sea salt.  Add the flour mixture to the egg mixture and  stir until just combined.

Heat a large pan or griddle over medium heat and grease the pan with butter.  Add 3 tablespoons (I find that a cookie scoop makes this task effortless) of the pancake batter onto pan or griddle.  Cook the pancakes for about 2 minutes until the bottom is a nice golden color and the tops have set a little bit, flip and cook for two more minutes.  Repeat this process, adding more butter to the pan when needed, until all the batter has been transformed into delicious pancakes.

Serve with butter, honey and/or pure maple syrup.

Keep the multi-grain pancakes in an airtight container on the counter for 1-2 days.

Make ahead: This batter can be stored in a covered container in the refrigerator for up to 3 days.

Freezer friendly: These multi-grain pancakes, freezes beautifully. Cool cooked multi-grain pancakes completely on a wire cooling rack.  Separate the multi-grain pancakes with parchment paper (I like to use unbleached parchment paper.)   Place the multi-grain pancakes into labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.