apple pie pancakes

Makes 1 generous stack

The secret to getting lofty pancakes without the usual eggs is to beat the liquid ingredients on high speed before gently folding in the rest.  You’ll be amazed at how fragrant and fluffy these really are.  Remember to cook them at a low temperature to preserve as much of the nutrient content as possible.

Half an apple
3/4 cup water
1/2 teaspoon baking soda
1 tablespoon ground flax seed
1/3 cup buckwheat flour
1 tablespoon hemp flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
A few gratings of fresh nutmeg
Dash sea salt
Coconut oil

Set a non-stick pan over low to medium heat. Core and grate the apple, and put it in the blender (peel and all) with the water, baking soda and ground flax seed; then whiz on high speed until frothy.  Combine flours, baking powder, spices, and salt in a large bowl.  Add the liquid mixture to the dry ingredients and blend gently with a fork; just a few quick strokes will do so the pancakes will turn out as fluffy as they should.

Lightly oil a non-stick pan with coconut oil, then drop enough batter in to make a pancake shape.  When the top starts to bubble, flip and cook on the other side.  Continue with remaining batter, stacking cooked pancakes on a paper towel.   Drizzle with agave or maple syrup.


Bookmark and SharePrinter-friendly version