Cook pancakes
Either traditional whole wheat flour pancakes or gluten and wheat free almond flour pancakes (which are so damn delectable, you might not notice they're gluten free, much like Ron's banana almond cake). Compliments of Randy Roberts open_in_new.
You will need
Stove
Pan
Mixing bowl(s)
2 for whole wheat pancakes or 1 for almond flour pancakes
Mixing utensil
Flipping utensil
Ingredients
Whole wheat flour pancakes
2 eggs
2 cups whole wheat flour
2 tsps aluminum-free baking powder
½ tsp baking soda
½ tsp salt
1 cup plain greek yogurt or sour cream (non, low, or full fat)
1 ¼ cups milk (non, low, or full fat; or non-dairy)
¼ cup maple syrup (honey, agave, or brown sugar also work).
3 tbsp avocado oil, melted coconut oil, vegetable oil, or butter
Not too hot
Have some extra, to cook the pancakes in
Almond flour pancakes (gluten & wheat free)
2 eggs
2 ripe peeled bananas
½ cup of almond flour
¼ tsp aluminum-free baking powder
¼ tsp salt
Butter or oil to cook them in
Tip: Avocado oil
Optional
1 tsp vanilla or pandan extract
¼ tsp cinnamon
Chopped nuts of your choice
Tip: Walnuts or pecans
Fruit of your choice
Maple syrup for topping
Cook
Whole wheat flour pancakes
Preheat the pan to medium.
In one bowl, mix the flour, baking powder, baking soda, salt and cinnamon until combined.
In another bowl, mix the yogurt, milk, maple syrup, eggs, vanilla, and melted oil or butter.
Pour the wet ingredients into the dry then whisk to combine.
Fold in any fruit and nuts.
Coat the pan with a generous amount of butter or oil then cook your pancakes.
Almond flour pancakes (gluten & wheat free)
Preheat the pan to medium.
Mash the bananas in the mixing bowl.
Thoroughly mix in the two eggs and vanilla or pandan extract.
Incrementally mix in the almond flour.
Mix in the baking powder, salt, cinnamon, nuts, and additional fruit.
Coat the pan with a generous amount of butter or oil then cook your pancakes.
Tips:
When bubbles start to rise to the top, flip them.
Or just occasionally check the side on the pan until it's browned, then flip.
Keep the pan well oiled between batches.
Keep finished pancakes warm in a 185°F oven, until you've cooked the rest.
Eat
Add syrup then devour.
Tip: Leftover pancakes store nicely in a refrigerator and reheat well in an oven.