I like to make pancakes once a week. And in the never-ending quest to find the “best”– the elusive, fluffy-yet-hearty, nutritious-meets-indulgent pancake– I’ve tried too many recipes to count.
I haven’t found the perfect one yet, but this one comes pretty close.
Made some modifications, of course:
-the rest of some coconut milk + whole milk, to use up what was in my fridge
-chia seeds instead of flax (either will work, and I decided buying a 2 lb. bag of chia seeds was a good idea, 2 years ago. I’m still working through that supply).
-coconut oil instead of vegetable oil, ’cause veg. oil is gross. Butter for the skillet, of course.
-sugar instead of honey, because my honey was a little too thick to mix in
-I used a standard gluten-free flour mix from Sainsbury’s, which works really well (rice flour + potato and tapioca starch is all that’s in it, I think). I’m not gluten-free, but try to cut down where I can, after reading some convincing scientific journal publications that suggest it’s not all that great for us).
-double the salt (I ❤ sodium).
I topped those babies with peanut butter and banana, as per usual.
Now it’s off to Headington to do some last-minute educational technology product summaries for the upcoming May print edition of my freelance work. I know you’re as excited as I am.
Clea Writes 