Kamut Pancakes: A Nutty Start to Your Day

My grandmother, bless her adventurous soul, was always on the hunt for the next “it” grain. Quinoa before it was cool, spelt when nobody knew how to pronounce it, and, yes, even kamut. I remember one particular summer morning, probably close to 25 years ago now, when she proudly presented a stack of these subtly sweet, nutty pancakes. They weren’t quite like the fluffy buttermilk ones I was used to, but there was something undeniably appealing about their unique flavor and satisfying texture. They sparked a culinary curiosity in me that’s lasted to this day, always reminding me that sometimes, the best flavors are found just off the beaten path.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: About 3
• Yields: 12-18 pancakes
• Dietary Type: Vegetarian

Ingredients

• 1 cup raw kamut
• ½ cup raw oatmeal
• 1 ½ – 1 ¾ cups sour milk (milk with a little lemon juice or vinegar added)
• 1 egg
• 2 tablespoons oil
• 1 teaspoon vanilla
• 2 tablespoons maple syrup or 2 tablespoons sucanat
• ½ – 1 teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder

Equipment Needed

• Blender
• Griddle or large pan

Instructions

1. Begin by preparing the kamut and oatmeal batter. In a blender, combine the milk, egg, oil, vanilla, kamut, and oatmeal.
2. Blend the mixture for 3 to 5 minutes, or until the batter is extremely smooth. A high-powered blender will work best to ensure the grains are finely ground. If your blender struggles, you may need to soak the kamut in the sour milk for 30 minutes before blending.
3. Heat your griddle or pan over medium heat. If using a pan, lightly grease it with oil or cooking spray. The pan should be hot enough that a drop of water sizzles and evaporates quickly.
4. Right before you’re ready to cook the pancakes, add the baking soda, salt, and baking powder to the blended batter.
5. Blend the mixture again for just a few seconds to incorporate the leavening agents. Be careful not to overmix at this stage, as it can lead to tough pancakes.
6. Pour ¼ cup of batter onto the hot griddle for each pancake.
7. Cook the pancakes, turning when bubbles begin to form on the surface and the edges look set. This usually takes about 2-3 minutes per side.
8. Continue cooking until the pancakes are slightly golden brown on both sides.
9. Serve immediately with your favorite toppings.

Expert Tips & Tricks

• Sour Milk Secret: If you don’t have sour milk on hand, you can easily make it by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for about 5 minutes until it curdles slightly.
• Batter Consistency: The batter will be thinner than traditional pancake batter, resulting in thinner pancakes. Don’t be alarmed! This is perfectly normal for kamut pancakes.
• Prevent Sticking: To prevent sticking, ensure your griddle or pan is properly heated and lightly greased. You can use butter, oil, or cooking spray.
• Kamut Flour Alternative: If you prefer, you can use kamut flour instead of raw kamut. Substitute 1 cup of kamut flour for the raw kamut, and adjust the amount of milk as needed to achieve a smooth, pourable batter.
• Sweetness Control: Adjust the amount of maple syrup or sucanat to your liking. You can also use other sweeteners such as honey or agave nectar.

Serving & Storage Suggestions

Serve your warm kamut pancakes immediately with your favorite toppings. Fresh fruit, maple syrup, whipped cream (or coconut whipped cream for a dairy-free option), nuts, and chocolate chips all make excellent additions.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for a few seconds or toast them in a toaster oven until warmed through. You can also freeze the pancakes for longer storage. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen pancakes can be reheated in the microwave, toaster, or oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	250 kcal	13%
Total Fat	10g	13%
Saturated Fat	2g	10%
Cholesterol	30mg	10%
Sodium	300mg	13%
Total Carbohydrate	35g	13%
Dietary Fiber	4g	16%
Sugars	10g
Protein	7g	14%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Dairy-Free: Use your favorite non-dairy milk alternative, such as almond milk, soy milk, or oat milk. Ensure your oil is plant-based.
• Gluten-Free: While kamut itself contains gluten, you can easily create a gluten-free version by substituting the kamut with a gluten-free flour blend. Look for a blend that contains a mix of rice flour, tapioca starch, and potato starch for best results. Also, ensure that your oatmeal is certified gluten-free.
• Vegan: Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken). Ensure you are using plant-based milk.
• Spice It Up: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm and comforting flavor.
• Fruity Pancakes: Stir in blueberries, raspberries, or chopped bananas into the batter before cooking.
• Savory Pancakes: Omit the maple syrup or sucanat and add chopped herbs, cheese, or cooked bacon to the batter for a savory twist.

FAQs (Frequently Asked Questions)

Q: Why is my pancake batter so thin?

A: Kamut and oatmeal absorb a good amount of liquid. This recipe’s batter is thinner than that of regular pancakes. Don’t worry, they will still cook up nicely on the griddle.

Q: Can I make the batter ahead of time?

A: Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to add the baking soda and baking powder just before cooking to ensure the pancakes are light and fluffy.

Q: My pancakes are sticking to the griddle. What am I doing wrong?

A: Make sure your griddle is properly heated and lightly greased. If the griddle is not hot enough, the pancakes will stick. Also, avoid moving the pancakes around too much while they are cooking.

Q: Can I freeze these pancakes?

A: Yes, kamut pancakes freeze well. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. They can be reheated in the microwave, toaster, or oven.

Q: Are kamut pancakes healthier than regular pancakes?

A: Kamut is a good source of protein, fiber, and minerals. It is generally considered a healthier alternative to refined white flour, making these pancakes a more nutritious option than traditional pancakes. However, they are not gluten-free unless specifically modified.

Final Thoughts

I hope these kamut pancakes become a new favorite in your household! This recipe offers a unique and wholesome twist on a breakfast classic. Don’t be afraid to experiment with different toppings and variations to create your perfect pancake experience. I encourage you to try it, put your own spin on it, and then share your feedback! Consider pairing them with a strong cup of coffee or a refreshing smoothie for a truly complete and satisfying breakfast. Enjoy!