The trip to Maine was a homecoming. Familiar, sentimental in an almost painful way. Even though it was October it smelled like every summer of my whole life: of wet pine, of moss, faintly of smoke and strongly of the sea. It smelled like capture the flag, blood drawn by a barnacle, mildewed rope bracelets, first kiss, first drunk, and lying on the lawn after dinner with my sister and my parents because the stars were too bright and too startlingly milky to ignore. And bed can always wait.
I have also, in recent weeks, found a favorite pancake recipe. Purists be warned! This is not your standard flapjack. But stay open minded if you are able. My pancake obsessed sweetheart has completely converted from his flour-based pancakes to these gluten-free, energy packed, and truly scrumptious stacks instead.
After making this pancake recipe once I decided to make a quadruple batch of the dry ingredients to have the mix on hand all the time. I have since gone from being a once-every-couple-of-months pancake eater to a bi-weekly pancake eater. Very happily and healthily so.
adapted from Sprouted Kitchen
1/3 cup almond meal *
1/3 cup oat flour **
1/3 cup quinoa flour
1 t baking powder
1/2 t baking soda
2 T sugar
pinch of fine grain salt
1 cup almond milk (or milk or buttermilk)
coconut oil or butter for cooking
1 t vanilla (optional)
*You can make your own almond meal by grinding whole or slivered raw almonds in a food processor until very fine.
**You can make your own oat flour by grinding whole organic oats in a food processor until very fine.
Combine all the dry ingredients in a large bowl and mix well.
In a small bowl lightly beat the egg, then add the cup of almond milk and the vanilla.
Add wet ingredients to the dry ingredients and stir to combine.
In a cast iron or heavy bottomed pan, melt the coconut oil or butter over medium heat. When the pan is ready add about 1/4 cup of the batter and repeat as desired without overcrowding. Personally, I like to limit it to 2 pancakes at a time so they are easy to flip.
When bubbles form on the top of the pancake, flip and cook another minute or so. When making larger batches for a crowd I pre-heat the oven to 250 degrees and keep the finished pancakes warming on a plate so everyone can eat at once.
The options for toppings are endless. As documented in the photo above, I mixed some Maine maple syrup with whole milk yogurt and topped my pancakes with that and fresh figs picked from a tree up the street. We have also eaten them with homemade apple syrup from a friend. They are great with just a slab of high quality salted butter melted on top, or a scoop of your favorite nut butter if you are looking for enduring energy.
How do you like to eat them? Please let me know!