Multi Grain Pancakes
Recipe from co-owner/head chef Mike Barbanti
2GOOD2B Bakery and Cafe
204 North El Camino Real, Suite H, Encinitas
Since opening the gluten-free 2GOOD2B Bakery and Café in 2011, Mike Barbanti and co-owner Diana Benedek have been serving up fairy-tale confections ranging from apple pie and lemon bars to paninis and mac ‘n’ cheese. Even better? All of their foods are free of soy, corn and corn syrup, meaning no empty calories and definitely no post-meal regrets. 2GOOD2B allows Celiac sufferers and regular diners to have their cake and eat it, too, while reaping the many benefits of a gluten-free diet.
Remember your mother telling you to eat your breakfast? Proving that mom really does know best, studies have shown that enjoying an early-morning meal improves overall performance throughout the day. 2Good2B Bakery and Café is celebrating September’s Better Breakfast Month by helping you kick-start your day the healthy way — with multi grain pancakes that guarantee you’ll get the nutrients you need and the terrific taste you crave, too.
Multi Grain Pancakes
Serving Size: 8 pancakes
¾ cup all-purpose gluten-free flour mix
½ cup and 2 tablespoons buckwheat flour
2 tablespoons sugar
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon canola oil
1 tablespoon melted butter
1 cup buttermilk
1 egg, beaten at room temperature
- In a large mixing bowl, combine gluten-free flour mix, buckwheat flour, sugar, salt, baking powder, baking soda and cinnamon.
- In a medium bowl, mix together the canola oil, melted butter and buttermilk. Beat the egg into the mixture until fully blended.
- Mix the wet ingredients into the dry ingredients and fold gently until blended. If the batter seems too thick, add additional buttermilk as needed. Allow the batter to sit while you heat a griddle or large non-stick pan over medium-low heat.
- Using cooking spray, thoroughly coat the pan or griddle to prevent sticking. Ladle in the batter, making the pancakes any size you like. Adjust the heat between medium and medium-low so that the bottom of each cake turns golden brown and the top of each cake begins bubbling slightly (within 2 to 4 minutes). Flip the cakes and cook until the undersides are also golden brown.