(makes about 16 pancakes)
¾ c whole-wheat flour
1 c buckwheat flour
1 ¼ TBSP baking powder
1/8 tsp salt
3 eggs (free range are best)
2 1/2c coconut water
2 TBSP sunflower oil
1tsp vanilla powder
1 ½ TBSP honey
1. Soak the oats in the coconut water overnight.
2. Blend the eggs, oil, honey and vanilla with a hand blender or food processer.
3. In a large mixing bowl, mix the flours, baking powder, salt.
4. Add the oat / coconut water mixture and the egg mixture to the flour mixture.
5. Whisk it all together (for a smoother batter I blend it all together with a hand blender)
Cooking pancakes is a skill that I have learned growing up in Canada where they would hold huge community pancake breakfasts. The trick is to heat up the pan well, but then to keep the heat around medium so that they don’t cook too fast or too slow J
1. Brush your frying pan with oil and heat it up so that if you put a drop of water in it, it will sizzle right away. Then bring the heat down to medium, and start cooking right away. (The first batch is usually not as good as the rest, so don’t be discouraged if you don’t get this right away)
2. Spoon ¼ c of pancake mix into the pan for each pancake. Most frying pans can make 2-3 pancakes at once, if you spoon them in strategically.
3. Allow the pancake to cook well on one side before you attempt to flip them. You should see bubbles form on the surface and start to break AND the edge should not be runny when it is time to flip them over.
4. The second side cooks much faster, so when both sides have a golden brown color… you are ready for the maple syrup! (or honey or jam or almond butter, or enjoy them plain)