as i kid i never understood the appeal of pancakes. and i actually can’t count how many times i barfed or had a horrible stomach ache after eating them. and maple syrup? i thought that was gross too. but only now i can tell you why….. because the pancakes i ate were never homemade & the syrup was never real. we never ate pancakes at home when i was a kid. so i don’t know what would possess me to order them intermittently at a road trip, Denny’s or IHOP pitstop. so naturally i came to hate them. i do remember the first time i ever liked a pancake. at my friend yael’s sleep over birthday party her dad made us pancakes. i didn’t hate them. it was a revelation. and love of maple syrup came way later than that. when i discovered the real stuff- thanks to my dear friend melissa (who’s from Vermont).
you know how sometimes you just want a great breakfast at home?
end result deliciousness
here’s a recipe that doesn’t use any flour other than buckwheat (which means it’s gluten free). i was really interested in developing a pancake recipe that wasn’t centered around processed white flour and had a healthy heaviness to it rather than the pass-out after pancakes feel.
i must confess- i am just learning how to write recipes down. i am notorious for not using recipes. something i learned from my great-grandmother and father just adding a little of this, that until the consistency is right. so here is my first real attempt at posting a recipe.
hot out of the oven
1 cup buckwheat flour
½ tsp baking soda
¼ teaspoon salt
¼ teaspoon cardamom or cinnamon
½ stick butter or ¼ cup organic virgin coconut oil (either very very soft or liquid)
1 cup almond milk, or whatever your favorite is (give or take depending on preference, i’ll explain more)
½ teaspoon vanilla extract
1-2 teaspoon chia seeds
½ handful unsweetened shredded coconut
put all dry ingredients in a bowl and mix well
make a indentation in the middle of the dry ingredients and add in the butter or coconut oil, egg, vanilla and mix. sprinkle in coconut & chia seeds. slowly add the almond milk until the batter is liquidy but thick (for denser fluffier pancakes) or thin but not watery (for more crepe-like thinner pancakes.
heat pan at medium heat (may vary depending on your stove and pan). now is a good time to turn on the oven at the low temp with an oven safe pan or plate in it. this way when the pancakes are done you can keep them warm in the oven. once the pan is hot, add enugh butter to coat the pan well. you can also use coconut oil to grease the pan but from some research i have done reading other recipes and my own experiments they somehow cook up better with the butter. put dollops of batter in the hot pan. once you see a lot air bubbles popping up in the pancakes they are ready to flip!
when they’re done- add ‘em to the oven to keep warm.
pancakes & raspberries without the yogurt…. i kinda see them forming a snail
my favorite way to eat them is with fresh fruit, plain yogurt and the purest maple syrup you can get, and if you ask my friend melissa she’ll say Vermont’s is best.
dont think i’ve forgotten to post art pieces, projects and classroom concepts! they’re coming soon! I am working on a few pieces right now as well as working on helping a teacher build her class’s art resources and i will also be a guest artist in her classroom! more about that soon!