July 08, 2013
There are actually a number of recipes for eggless pancakes, but I find this one so versatile that I stick with it. Because there are only 2 wet ingredients - this dry pancake mix can be easily transported to the cottage, camping, to other people's houses and then the final ingredients added just before cooking.
Remember you can add your favourite fruit and toppings to pancakes, I've included some ideas. As a treat when we're canoe camping and need lots of energy - our favourite additions are cinnamon, chocolate chips and shredded coconut.
1 cup flour (I use buckwheat for gluten free version, or whole spelt for a non-gluten free version)
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp ground flaxseed
1/2 tsp sea salt
Optional: 1/2 tsp ground cinnamon for a nice flavour; or 1/2 tsp cinnamon, and 1/4 tsp cloves, ginger and nutmeg for a pumpkin pie flavour - this is nice with the buckwheat flour.
Optional: 1/4 cup chocolate chips - I like Ejoy Life as they are dairy free; 1/4 cup shredded coconut
1 cup plus 2 Tbsp milk - I use almond, rice or soy, but cow's works too
1 Tbsp apple cider vinegar
Optional: fruit - 3/4-1cup blueberries, raspberries, mashed bananas, pureed pumpkin
Coconut oil for cooking - see bottom for brands that I like
Heat coconut oil in a pan or on a griddle.
Combine dry ingredients in a bowl or large measuring cup
Combine milk and apple cider vinegar to sour (this step really helps the pancakes to be fluffier, as they tend to be heavy, but the apple cider vinegar is not crucial if not available, And don't worry, you can't taste it once the pancakes are cooked - honestly)
Add wet ingredients to dry ingredients, stir until all of the flour mixture is moistened.
Drop spoonfuls of batter into the pan and spread out using the back fo the spoon. Cook over med-low heat until puffy and bubbling through (as shown in this picture), then flip pancakes over. Cook until golden brown - if using fruit in pancakes, give a little extra time for cooking as the batter tends to stay more moist close to the fruit and requires a little more time to cook through.
Serve with almond butter or another nut butter for some protein, top with fruit sauce, maple syrup, agave nectar or applesauce.
Coconut oils that I like for cooking both sweet and savoury foods are:
St. Francis Virgin Coconut oil
Spectrum Organic Coconut oil