For some reason, whenever I am feeling nervous or awkward, I start saying the word “cake” over and over again. I don’t know why, I just do. But when I say “cake,” I think I’m actually referring to pancakes most of the time, not the tower of usually-vanilla sponginess you eat on your birthday.
And these pancakes…oh man, these are bae. (Sorry, Natalie.)
Adapted from this recipe
Yield 14-16 gigantic pancakes
2 1/4 cups of whole grain spelt flour
2 1/4 cups of oat flour
2 tablespoons of baking powder
1/2 teaspoon of salt
1 1/2 teaspoons of cinnamon
1/4 cup of flaxseed meal
3 1/2 cups of unsweetened vanilla almond milk (or water)
1/4 cup of unsweetened applesauce or mashed banana
2 tablespoons of maple syrup
1 tablespoon of vanilla extract
In a large bowl, sift together the spelt flour, oat flour, baking powder, salt, and cinnamon. Whisk together, then stir in the flaxseed meal.
In a separate bowl, whisk together the vanilla almond milk (or water), applesauce or mashed banana, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula to combine. (Be careful not to over-mix!)
Cover the batter with a kitchen cloth and let rest for 15-20 minutes. This will help the gluten develop and form lovely fluffy pancakes.
Meanwhile, heat up a large non-stick skillet over medium heat. Once hot, add 2 approximately 1/4 cup scoops of batter into the pan and let cook until bubbles form on the top, about 3-4 minutes.
Carefully flip, then let continue cooking for another 2-3 minutes. Transfer to a plate and repeat with the remaining batter.
Serve warm with more maple syrup, fresh fruit, or your favorite nut butter. (Peanut butter + cocoa powder + bananas + cacao nibs = heavenly!!!) These will keep for up to a week in an airtight container; simply microwave for 30 seconds and toast for a few minutes to reheat.