Out of everything I make, these simple, healthy pancakes are my mother’s favorite. They are versatile and serve as the perfect canvas for a summer slaw, some sautéed veg, or a green salad. I like mine slathered in honey and sriracha.
1 ½ cups flour of choice (I recommend using a mix of whole grains- whole wheat, buckwheat, spelt, rye, amaranth. But of course all purpose is fine too)
1 tablespoon baking powder
Large pinch of salt
Small handful of seeds of of choice (sesame, flax, chia, hemp, etc)
Zest of a lemon or lime
Small pinches of cayenne, cumin, coriander, or whatever spices sound nice
A handful of chopped herbs (parsley, chives, and cilantro are great) (optional)
A handful of crumbled up dried seaweed (using tongs hold the sheet over an open flame to make crumbling much easier) (optional)
- 2 eggs
2 cups liquid of choice (Dairyish: milk, buttermilk, yogurt, nut mylk; or Savory: pickle juice, veggie stock or just plain water)
Half a stick of melted butter or coconut oil
Drizzle of toasted sesame oil (optional)
¼ cup discarded sourdough starter (optional)
2 cups cooked grains of choice (brown rice, quinoa, barley, etc)
- Mix all the dry ingredients in a bowl. In a separate bowl, whisk together all the wet ingredients. Afterwards, add the wet ingredients and the cooked grains (after they’ve had time to cool a little) to the dry bowl. Gently stir the mixture until there aren’t any noticeable clumps of dry flour remaining. The batter is now ready to go, but it can also be stored in the fridge for a few days.
- To cook the pancakes, heat a pan on medium high heat. After a minute or so, put your hand a couple inches over the pan and if it feels hot, add a glug of cooking oil or butter. Ladle a scoop of batter onto the pan. After a couple minutes, once little bubbles form throughout the top of the pancake, flip it. Let it cook for another minute or so, until both sides are nice and brown and the interior is cooked through. About 3 minutes per pancake.