Rye & oat pancakes from ScandiKitchen Summer: Simply Delicious Food for Lighter, Warmer Days (page 17) by Brontë Aurell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Lepa on December 06, 2021

    I made these because my family wanted pancakes but I didn't have any all purpose flour. I thought they were a bit too dense and sweet (I included the suggested chocolate chips). They burned on the outside before the middles were cooked.

  • ccav on March 23, 2020

    Best pancakes I have ever made! Normally not a big pancake lover but these are light and fluffy, with a nutty flavor. Used a locally grown rye flour and rolled oats. Subbed yogurt for the buttermilk. Great on their own in place of toast with butter, or with the usual pancake toppings.

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