Pantry Staple Pancakes
Hearty and healthy, these pancakes make use of many of the ingredients that find themselves pushed to the back of your cupboard.
Completely egg and dairy free, these pancakes and light and fluffy while still packed full of protein and fibre. Serve with my simple berry compote, toasted nuts and maple syrup (of course) for a flavour packed meal.
Meal Prep Tip: Move over toaster waffles! Double or triple your pancake recipe and stock the freezer with hearty homemade toaster pancakes. Enjoy an indulgent pancake breakfast, even on weekdays.
Serves 4. Prep time: 10 minutes. Cook time: 15-20 minutes.
2 cup fresh or frozen berries*
2 tbsp flax seeds, whole or ground
1 1/2 cup non-dairy milk (soy, oat, almond, etc)
2 tbsp avocado oil + more for the pan
1 tbsp apple cider vinegar
1 tbsp molasses
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup buckwheat flour
1 cup whole wheat flour
*Blueberries are my preferred berry in this recipe as they are so sweet they do need any added sweetner. If you choose to use raspberries, for example, you may need to add a few teaspoons of maple syrup to cut the tartness.
Method To start, add berries to a small sauce pan and heat on medium high.
Add flax seeds and non-dairy milk to the blender and let sit for 5 minutes.Then add oil, vinegar and molasses. Blend on high until whole flax seeds are no longer visible.
Add remaining ingredients. Blend until well incorporated. Thin with water if needed. Batter should easily pour out of the blender into your pan.
Stir simmering berries and turn down the heat if necessary.
Add avocado oil to a preheated frying over medium-high heat. Gently spoon batter into the pan using a ladle. Use the back of the ladle to even out the batter and create a perfectly circular pancake. Once the pancakes begin to bubble and turn from glossy to matte, flip and cook for one more minute.
Top off with berry compote, toasted nuts and maple syrup (or anything else your heart desires) and enjoy!