Instructions

• Scrape the seeds from the 1 small vanilla bean and reserve the pods. In a small saucepan combine 1/2 cup honey, the vanilla bean seeds, the reserved pods, 1 teaspoon vanilla extract, and 1/2 teaspoon sea salt. Warm over low heat and gently simmer for 5–15 minutes to infuse the honey with vanilla. Remove from heat, discard the pods, and set the syrup aside (you can keep it slightly warm).
• In a large bowl whisk together 1 1/2 cups buttermilk (or your milk swap), 2 eggs, 1 tablespoon vanilla extract, 2 tablespoons melted butter, 2 tablespoons honey, and the zest of 1 small lemon until blended.
• In a separate bowl whisk together 1 cup white whole wheat flour (or chosen substitute), 3/4 cup oat flour (or brown rice flour), 2 1/4 teaspoons baking powder, and 1/4 teaspoon salt.
• Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix; a few small lumps are fine.
• Fold in 1/3 cup chopped shelled pistachios, 1/3 cup chopped walnuts, and 2/3 cup dark chocolate chips.
• Let the batter rest at room temperature for 10–15 minutes.
• Heat a skillet or griddle over medium heat and grease lightly with butter or a neutral cooking oil. Using a 1/4-cup measure, pour the batter into rounds on the hot surface. If you like, sprinkle a few extra chopped pistachios, walnuts, and chocolate chips onto the tops of the batter rounds.
• Cook each pancake until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the second side is golden and the pancake is cooked through, about 1–2 minutes more. Repeat with the remaining batter.
• Serve the pancakes warm. Drizzle with the salted vanilla honey syrup and garnish with additional lemon zest and more chopped pistachios, walnuts, or chocolate chips as desired.