Recipe Description:
I have a sort of standard pancake recipe I use, but I am always playing with the ingredients and trying different blends to get that perfect pancake. If you are a fan of fluffy, super tender pancakes, then you’ll love this particular variety I came up with. The sweet almonds and nutty buckwheat are a match made in heaven.
I tried this, using oats instead of buckwheat, coconut milk. The directions don’t say to grind the almonds and the groats, but I ground them in the food processor first, then put in the blender and soaked. Didn’t need much extra milk the next day. I added some stevia, as I am trying to avoid too much sugar, ie syrup. The kids liked them. I added bittersweet choc. chips to individual pancakes too.
I never pre grind before the soak, but it doesn’t really matter. I’m glad you enjoyed them!
Wondering if these would work egg-free. I miss my pancake recipe with almond meal in it, but it doesn’t work well with egg replacer. Do you have any suggestions?
There is some flax in this already. I thing that they might work out with flax gel or even chia gel. I would probably also add some arrowroot powder to help hold it together
I’ve never use arrowroot in that way. How much would you add??
In addition to whatever egg replacer you use try adding 1/2 cup arrowroot powder. You may need to add additional liquid to get the pancake batter consistency. Please let us know if it works for you.