If you love breakfast, you gotta love pancakes!
When I want to indulge in a hearty, filling breakfast, I whip up a stack of pancakes in the kitchen (and inevitably share some with Brownie, my 17-year old poodle. He loves anything made of flour and/or bananas).
I typically avoid refined white flours in baked goods whenever possible. Instead, I go for whole-wheat flour, buckwheat flour or even spelt flour for an earthy, nutty taste. This way, the body is better nourished and stays full for a longer time. Keep to this simple 1:1 ratio whenever you make pancakes, and you’ll be setting yourself up for some praises!
1 cup flour (I use organic whole-wheat flour here)
1 cup plant milk (oat, almond, rice or hazelnut milk)
1 large egg (separate egg yolk from egg white)
1 tsp baking powder
Pinch of salt
Homemade raspberry jam
Organic honey/maple syrup
Other options – fresh fruits, nuts, seeds, coconut flakes
1. In a bowl, combine all ingredients (except egg white) and mix until batter is smooth.
2. In a separate bowl, whisk egg white to stiff peaks and gently fold into the batter. Do not overwork the mixture.
3. Using a ladle, scoop the batter and pour into a lightly-oiled pan over medium heat. When bubbles start to form on the surface, flip the pancake over.
4. Pancakes are ready when they turn golden brown. Go nuts with the toppings, stack ’em like a champ, serve and enjoy!