Pam Koch is the Executive Director and Research Associate Professor of Nutrition Education at the Tisch Food Center. She conducts research about the connections between a just, sustainable food system and healthy eating, and she translates her findings into useful resources for educators and policy makers.
Pam is the primary author of the three Linking Food and the Environment (LiFE) curriculum series books: Growing Food; Farm to Table & Beyond, and Choice, Control & Change. Pam speaks about nutrition education and sustainable food systems at meetings and conferences across the country. She also collaborates with several groups that are working to increase access to healthy, sustainable food around New York City, including Wellness in the Schools, Edible Schoolyard, and Food Corps. She completed her BS and MS degrees in nutrition at Rutgers University, The State University of New Jersey, and her EdD and RD from Teachers College, Columbia University.
Multi Grain Pancakes
Ingredients- makes 12-14 pancakes
½ cup unbleached white flour
¼ cup whole wheat flour
½ cup oats- ground
¼ cup corn meal
½ cup finely chopped walnuts
2 tsp. baking powder
1 tsp. baking soda
2 Tbs. Sugar
½ tsp. salt
1 ¼ cup buttermilk,
(or 1 ¼ cup regular milk with 1 Tbs. apple cider vinegar added to it.)
3 Tbs melted butter
1 tsp. vanilla
Bananas – optional (or other fruit or berries)
If using regular milk, add the Tablespoon of Apple Cider Vinegar to it and let stand for 10 minutes. This is a substitute for buttermilk.
Mix dry ingredients together in a bowl.
In separate bowl, mix the wet ingredients together (except for bananas). Add to the dry ingredients. Mix until combined, but don’t over mix.
Spray griddle with oil. Pour out round pancakes on hot griddle (cast iron is ideal) and cook on medium heat until bubbles appear and edges look cooked. Flip pancakes over and cover with banana slices. Let the pancakes heat the banana. Remove pancakes after 1-2 minutes on second side. Serve with Real Maple Syrup and butter!