Light- As- Air Pancakes
My husband’s simple recipe has pleased every guest, every child, every Doubting Thomas in our lives. Made from whole- grain flours so there’s some fiber, no eggs or sugar, these pancakes are as healthy as they are delicious.
1 cup whole- wheat pastry flour
1 teaspoon baking powder
Pinch sea salt
3/4 - 1 cup of unsweetened almond milk
1 teaspoon red wine vinegar
1 tablespoon extra- virgin olive or avocado oil
Whisk dry ingredients very briskly, for about a minute. Whisk wet ingredients, blending well. Mix wet ingredients into dry, whisking briskly for 1 minute, adding more almond milk, if necessary to create a spoonable batter.
Lightly oil (with olive oil) a griddle or skillet and warm over medium heat.
Spoon batter onto hot griddle by ¼ cups and cook until golden. Flip each pancake and cook until golden.
To serve, heat ��� cup brown rice syrup with 3 tablespoons fruit preserves or with 1 tablespoon pure maple syrup to create a maple flavor. Spoon over pancakes and serve hot.
Variation: -Use 3/4 cup whole- wheat pastry flour with ¼ cup spelt flour, cornmeal or buckwheat flour to create different versions of the basic pancake.
Makes 12 pancakes.