Five Grain Raspberry Pancakes

Serves 12
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Ingredients
3 large eggs (separated)
2 tablespoons honey
3 tablespoons canola oil (divided)
1 1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup whole-wheat flour
1/2 cup amaranth flour
1/2 cup teff flour
1/2 cup millet flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup old-fashioned rolled oats
1 cup honey
1 cup fresh or frozen raspberries

*Available at most Whole Foods Markets.

Directions
5 grain buttermilk pancakes:

Step 1
Preheat oven to 200 degrees.

Step 2
In a medium bowl, whisk yolks. Whisk in honey, 2tbsp. oil, buttermilk, and vanilla.

Step 3
In a separate bowl, whisk together flours. Baking soda, salt, and baking powder. Whisk into wet ingredients until just combined. Stir in oats.

Step 4
Heat remaining 1 tbsp. oil in a large nonstick frying pan over medium heat.

Step 5
Meanwhile, in a separate bowl, beat egg whites with a whisk or electric mixer until stiff peaks form.

Step 6
Fold into batter.
(Beating the egg whites and folding them into the batter makes these hearty, nutritious pancakes surprisingly light in texture.)

Step 7
Swirl oil to coat pan; pour excess into a heatproof cup.

Step 8
Ladle batter into pan in 1/3-cup portions and cook until bubbles form and edges look dry, 3 to 5 minutes.

Step 9
Flip pancakes and cook until browned, 3 minutes more.

Step 10
Keep warm on a baking sheet in oven as you cook.

Raspberry Honey:
Step 11
Serve with warm Raspberry Honey or maple syrup.

Step 12
Heat 1 cup honey in a small saucepan over low heat.

Step 13
When hot, add 1 cup fresh or frozen raspberries.

Step 14
Cook, stirring occasionally, until berries start falling apart.

Step 15
Serve in a pitcher. Makes about 2 cups.

Nutrition Information
Pancake, with 1 tbsp. Raspberry Honey 192 cal., 30% (57 cal.) from fat; 5.7g protein; 6.4g fat (1.1g sat.); 29g carbs (2.6g fiber); 277mg sodium; 55mg cholesterol.