Since ditching the grains, I have not been exactly thrilled with any of the pancakes I have made. My family, being the troopers they are, said they were fine – but I think they were just happy to have something to cover in syrup…
Anyway, I’m happy to say that I finally have a pancake recipe that meets all my requirements for good pancakes. They are light, fluffy, and brown nicely. I hope you enjoy them as much as we do.
Buckwheat / Almond Pancakes
184 g Buckwheat / Almond Flour
1/2 Tbsp cream of tartar
3/4 tsp baking soda
1/2 tsp plain salt
1 cup milk
3 Tbsp canola oil
2 eggs, separated
Combine dry ingredients in a medium mixing bowl. Combine milk, oil, and egg yolks then stir into the dry ingredients with a whisk.
Heat a griddle to 350 deg F.
Whip the egg whites until they are stiff and stir into the batter.
Pour batter onto hot, lightly oiled griddle. Cook for 2-3 min or until edges start to set. Flip and cook additional 2-3 min. Remove and enjoy with real maple syrup, chia jam, or honey.
For waffles: Add 1/4 tsp xanthan gum to dry ingredients and double the oil.