Blueberry Kamut Pancakes with Almond Buttermilk Syrup
Author: Chef Brad
  • 4 eggs
  • 2 cups buttermilk
  • 1 T vanilla
  • 3 T vegetable oil
  • 1 T Rumfords baking powder
  • 2 T sugar
  • dash salt
  • 2 to three cups fresh ground Kamut Flour (use enough to make it pancakey)
  • Fresh Blueberries
  1. In a mixing bowl combine everything but the blueberries. Using a wire whisk, mix the batter until combined. Be careful to not over mix the batter, stop when just combined.
  2. Ladle the batter onto a hot griddle and add the blueberries to the top of each pancake at this point. Flip each cake when the sides harden and the underside becomes golden brown.
  3. Serve with the delicious almond Buttermilk Syrup over top.
Recipe by Chef Brad America's Grain Guy at