January 13, 2015 Leave your thoughts
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.)
I’ve found that in the world, there are two types of people: people who like fat, fluffy pancakes, and people that like thinner, softer pancakes. My mom prefers hers in the first camp, so when I was younger, she’d always make these giant pancakes the size of my head that I’d slather with Nutella if I got a chance.
But at some point when I was seven or eight, I went to the dark side and began to ask my dad to make the sweet, delicate little pancakes found in the Joy of Cooking cookbook. Perhaps I liked them so much because I’d douse them in a ton of sugar…or maybe it was all of the butter…
I thought my allegiances in pancake-land had been cemented in the second grade…but apparently, I was wrong, because when I made these one day in November, I fed head-over-heels in love with doughy, pillowy pancakes all over again.
Up until recently, all of my recipes on the blog have been gluten-free. While I think eating gluten-free can be wise (simply because it can mean you’re eating less refined foods and more whole grains and legumes, fruits, and vegetables), I am not completely against eating gluten, provided you don’t have an allergy or intolerance (which most people don’t).
Personally, I love spelt. It’s an ancient grain that’s been cultivated for 9,000 years, and it has both a slightly-nutty flavor and a much lower gluten content than the hard red and white winter wheat used to make most conventional flours. When paired with oat flour for a little bit of sweetness, these pancakes make a chewy, flavorful delight, especially when smothered with peanut butter and bananas. 😀
These pancakes are also SUPER easy to make–so easy, in fact, that I often have time to whip up a batch before I head off to school in the morning. It’s pretty simple: just mix the dry ingredients in one bowl…
…mix the wet ingredients in another bowl…
…pour the wet ingredients into the dry, then mix to combine…
…let rest for a bit, then PANCAKEIFY!!! (That’s a word, duh.)
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.
Bonus–the dry ingredients are easy to mix together before time, so when you get a chance, mix them up and pour into an airtight container or jar. Then, when you want a tasty breakfast, just add the wet ingredients and VOILÀ!
How do you prefer your pancakes? Leave me a comment here or on Facebook and let me know!