Updated: Sep 2, 2019
If you ask me there's not enough pancake recipes out in the world, specially for a light and tender version using whole flours and non-refined sugars. Due to the less processed flours a lot of them tend to be on the hefty side, which if you ask me again, I don't mind much as they keep me full for longer, impart more complex flavours and provide extra fiber.
With that said, if you are looking for light as a cloud American style pancakes this recipe is what you've been longing : flavour, tenderness and goodness!
The addition of apple cider vinegar, which reacts with the baking soda creating extra air pockets and giving a double rising effect, is the secret here.
Top them with whatever your fancy. With this ones I go for traditional maple syrup with it's addictive caramel flavour and a not so classic but delicious rhubarb and vanilla compote.
3/4 cup milk (substitute with plant based milk for vegan)
1 tablespoon apple cider vinegar
1/2 cup quinoa flakes
1/2 cup whole spelt flour, or 3/4 cup white spelt flour
1 tablespoon coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg or 1 chia egg
2 tablespoons butter or coconut oil, melted
extra butter or coconut oil for greasing the pan
Measure the milk in a measuring cup and add the vinegar, stir and set aside for a couple of minutes, the milk will look thicker or will split but that's Ok. What we are doing here is souring it, making a quick version of buttermilk.
In a separate bowl, Combine quinoa flakes, spelt flour, coconut sugar, baking powder, baking soda, and salt. Pour the milk into the dry ingredients and whisk, add egg and melted butter and mix till most of the lumps are gone. Heat a medium pan over medium heat and grease with extra butter or coconut oil spread with a piece of paper towel. Pour 1/4 cupfuls of batter onto the pan for 15cms diameter pancakes or by the spoonful if you are making baby ones; cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
Keep pancakes warm in a low oven while you finish the batter or eat hot straight out of the pan.
Serve with your favorite topping