Just in time for Pancake Day (aka Shrove Tuesday), here’s my boyfriend’s recipe for pancakes. I use the word recipe loosely here because, although I’m sure some of the ingredients are consistent with each making, I have never seen a measuring cup or spoon appear whilst these pancakes are being prepared. Try the basic recipe once, and I’m sure you’ll find lots of ways to play around with this recipe and adjust it to your own taste.
1 cup flour (stone ground buckwheat, whole wheat, or brown rice flour have all been used and I can attest to their suitability)
1-2 cups quick-cooking oats
5 ml (1 tsp) baking soda
5 ml (1 tsp) baking powder
Pinch of Herbamare (a sea salt, vegetable, herb, and spice blend)
Squirt of olive oil
Squirt of agave syrup
Juice of one lime
As much fresh or frozen berries and/or dried fruit as you like
One mashed banana (as egg replacement)
Almond, soy, or rice milk.
Sift the flour, oats, baking soda, baking powder, and other dry ingredients together in a large bowl. Add the mashed banana, lime juice, fruit, and milk, stirring to the consistency of a typical pancake batter. Make sure your pan is hot before adding the batter. The pancakes can be cooked in coconut oil or Earth Balance buttery spread. Cook until brown on top and bottom.
NOTE: If using frozen fruit, you may find the middle of the pancake takes longer to cook through even though the top and bottom has browned sufficiently.
Top with topping of your choice: Earth Balance buttery spread, agave syrup, maple syrup, molasses, etc.
You can pretty much add what you like to this recipe. Boyfriend has used the lime juice (or not), the olive oil (or not), and the coconut oil (or not). All were terrific. He’s also been known to add dry vanilla rooibos tea for extra flavour. Anything goes.