In March, supporters of the Savanna Institute gathered for our first Perennial Pancake Breakfast fundraiser at Aubergine Community Space in Madison, WI.

Pancakes made with locally grown hazelnuts, Organic Meadowlark Flour, and Kernza® Perennial Grain served by Savanna Institute staff, and guests topped their breakfast with a five-berry compote (black currants, blueberries, honeyberries, aronia, and elderberries) and maple syrup from the Driftless Region. 

Thank you to everyone who supported the event and our work to lay the groundwork for widespread agroforestry for our food and farm systems. We’d like to share these pancake recipes from the event. 

Perennial Pancake Recipe

CREDIT: Adapted from Perennial Pantry by Erin Crooks Lynch

  1. Preheat skillet to medium/medium-low heat.
  2. In a large mixing bowl, combine both flours, sugar, salt, baking powder, and baking soda, and mix until combined.
  3. In a separate bowl, whisk the milk and egg together.
  4. Add the wet ingredients to the dry ingredients, and stir with a rubber spatula until fully combined. Do not overmix.
  5. Apply a thin layer of oil or butter to the pre heated non-stick pan or skillet.
  6. Use a ladle or scoop batter onto the skillet.
  7. Cook for about four minutes on one side (the edges will start setting; bubbles will form in the middle and eventually start popping).
  8. Flip the pancakes and cook for an additional two minutes.
  9. Eat immediately, or keep warm in a 200 degree oven

Vegan/Gluten Sensitive Perennial Pancake Recipe

CREDIT: Adapted from Eating with Clarity by Heather Driscoll

WET

  • 2 flax eggs (combine 2 tbsp of ground flax seeds with 6 tbsp of water and whisk together in a small bowl, let sit for 5 min)
  • 1 cup oat milk (or other non-dairy milk)
  • 2 tablespoons oil (hazelnut oil or avocado oil is great)
  • 2 tablespoons organic sugar or maple syrup
  • 1 teaspoon apple cider vinegar (white works too)
  • 1 teaspoon vanilla

DRY

  1. In a medium mixing bowl, whisk together all wet ingredients.
  2. Whisk in all remaining dry ingredients until no (or very few) lumps remain.
  3. Heat a lightly greased skillet over medium heat. The batter will thicken a bit as it sits, if it’s too thick add a little extra oat milk.
  4. Add about 1/4 cup worth of batter and try to gently spread into an even circle. Cook on one side until the top starts to look matte and has a few bubbles around the sides.
  5. Flip and cook for an additional couple of minutes.
  6. Serve with maple syrup and perennial toppings such as toasted hazelnuts, elderberry syrup, blueberries, aronia berries, black currants, and honeyberries.

* To make your own oat flour, just add quick oats or rolled oats to a blender and process until a fine flour forms. Measure the 1 1/2 cups worth after the flour has been made.

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Savanna Institute Open House attendees touring the farm.