Light and fluffy yet eggless and oil-less, these hearty pancakes are special enough for weekend brunch.
1 cup all-purpose flour
3/4 cups spelt or oat flour (or may use all-purpose if desired)
1/4 cup ground flax meal
1 tsp cinnamon (optional)
2 Tbs granulated sugar or honey (we particularly enjoyed the addition of Vanilla Sugar)
2 tsp baking powder
generous 1/4 tsp salt
1 3/4 - 2 cups non-dairy milk (We use rice or almond, but use real milk if you like)
1 Tbs vanilla extract
1 Tbs lemon juice
fruit such as diced banana or fresh or frozen blueberries
In a medium bowl, mix together the milk, vanilla and lemon juice.
Place griddle over medium/medium high heat to preheat.
Pour the wet ingredients into the dry ingredients. Add the fruit and stir gently until everything is combined. After about 10 stirs, if the batter feels too heavy add additional milk or water to desired consistency. Be careful not to overmix.
Spread a small amount of oil or butter (we use Earth Balance) onto the griddle and then spoon batter onto the griddle for pancakes. Use 1/4 cup for small pancakes, or as Liv likes them, pour a larger amount for super big pancakes.
Cook pancakes on first side until the edges begin to look dry, then flip. Cook for another minute or two or until cooked through, then remove to a plate.
Serve with pure maple syrup and additional chopped fruit and nuts. Enjoy!
