The majority of the year, people in Turkey eat this particular pasta dish. The dish’s warm, delicious tastes captured my heart right away. Although I used ravioli in this dish, it is often made with a pasta called Manti, which you can purchase from any online Turkish retailer.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 8 pancakes |
Ingredients
- 1 cup whole wheat flour
- ½ cup rolled oats
- ¼ cup cornmeal
- 3 tablespoons flaxseed meal
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg, beaten
- 2 cups buttermilk
- cooking spray
Instructions
- In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
- For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 440 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Based on other reviews, I reduced the milk to 1.5 cups and added half teaspoon of salt. With those changes. I thought the recipe was very good. It tasted much sweeter than I anticipated. If you plan to eat the pancakes with syrup, I suggest you cut down the amount of sugar.
I love these pancakes. I did make a change to them. After mixing everything up, I thought the batter was too thin so added an extra 1/2 cup of whole wheat flour, 1 teaspoon of baking powder and a teaspoon of white sugar. Maybe next time, I will just add one cup of buttermilk. I made the buttermilk with non fat milk and 2 tablespoons of lemon juice.
Very good; didn’t taste “healthy.” I only had 1 3/4 cup sour milk which I used instead of buttermilk. I also added 1/4 cup oil.
So delicious and a healthier option! Love it!
These are outstanding!!!! And I am very much a pancake snob. It’s my favorite food of all time. Now that I have found this recipe, I will not be making any more white flour pancakes. I’m sure the recipe is perfect as is. I only modified it to fit in with my particular health plan needs. Modifications were as follows: Used 1 3/4 cup of almond milk instead of butter milk (added 1 tbs of Bragg’s apple cider vinegar). I had read other comments that said the batter was too runny, so I deliberately left off a 1/4 cup of the milk. Replaced 2 tbs of the brown sugar with 2 tbs of monkfruit sweetener (Lakanto classic), and kept 1 tbs of the brown sugar. I almost replaced all 3 tbs with monkfruit sweetener, but I had a feeling the brown sugar added a little something that I would miss if I left it out completely. Added 2 tsp of vanilla extract and 1/2 tsp of sea salt. Mixed it up and let it sit in the refrigerator for one hour before cooking. Batter was the perfect consistency and the pancakes cooked up light and fluffy. But at the same time, the pancakes are very filling and satisfying! I used no oil to cook them. I’m sure if you choose to cook them in some kind of fat (bacon fat, butter, vegetable oil, etc.) you will get that nice crispy edge that would take these through the roof. But I didn’t want the added calories, so I used no oil. The recipe makes 8 pancakes (if each pancake is made with just under a 1/3 cup of batter). I thought I could eat 3 of them but after 2 1/4, I was do
Oh, my gosh, these are soooo good! Made them with 2 eggs, but otherwise followed the recipe exactly.
Fluffy, healthy, delicious! I added my own twist – about 1 tsp vanilla extract and 1/2 tsp cinnamon. I also substituted: instead of buttermilk, 1 3/4 cups almond milk and 1 Tbsp apple cider vinegar; instead of flaxseeds, wheat bran. As per reviewers’ suggestions, I let the batter sit for a few minutes before cooking. They turned out very good! And I love how healthy they are. I will definitely be making these again.
Great basic recipe that doesn’t require white flour. Nice and filling. Makes about six eight-inch pancakes. Easily tweaked as necessary. I.e. use almond milk and tablespoon vinegar in place of milk; add vanilla extract or honey; etc.
Have made this several times and it’s always good
Cornmeal adds a crispiness that is delicious
I never have liked pancakes much. These changed my mind! I did have to change it a little to what I had on hand. Usually I make a recipe as is but, got hungry 🙂 . I used chia seeds instead of flaxseed meal, a little less brown sugar, and almond milk instead of buttermilk. Let it sit for about 5 minutes before cooking. Had them with real maple syrup and fried eggs. So good and full of flavor!
These are my absolute favorite pancakes. I’ve made them dozens of times and every time they come out perfectly. I don’t keep cornmeal on hand so I usually just add an extra 1/4 cup of oats and a cup of berries. Delicious!
Great recipe! I made a tall stack of these with maple syrup and butter and they were delicious, I added fresh apples and berries on top, and 1/2 a cup of metamucil fiber in the batter.The only problem was when i was done eating i had to run to restroom like my hair was on fire … thx
I usually like whole grain pancakes, but did not care for these. They were flat and bland.
No changes. This is my 6 year old son’s favorite pancake! We make a big batch and store leftovers in the fridge. They warm up nicely in the toaster.
Fabulous! Took the advice of another reviewer & make the batter the night before. This is a now a house favorite!
I love this recipe because I had all the items already in my cupboard. Second because it was easy. And third, it has replaced my beloved arrowhead mills multigrain pancake recipe from whole foods that I enjoyed but was $10 a bag! Thank you. And I put some cinnamon, vanilla extract and blueberries and instead of using buttermilk, I use almond milk. Love it!!
Our whole family loves this recipe… even our picky kids. It’s easier (quicker) to make than other whole grain recipes we’ve tried and has a nice mild flavor, which the kids appreciate. I typically add a bit of cinnamon, but otherwise, keep the recipe as is (substituting buttermilk for skim with a bit of lemon juice). Also, I’ve never made it ahead of time, and we enjoy the texture as is.
Delicious! Added a dash of vanilla and salt. Otherwise, perfect. Will make these again. Everyone loved them. Even my young children who are picky, picky eaters.
My 2 year old ate four of these in one sitting! They puffed up nicely and had a good hearty taste. Also found them much more filling than a traditional pancake.
These are great. The mix of grains is very good. I tweeked a little bit – added 1/2 tsp of salt, 1/2 tsp of vanilla and 1/2 tsp of cinnamon, but only because I really like cinnamon. Plus, I let the batter sit for about 5 minutes so the oats could absorb some liquid.