AJ and I have gone through a lot of pancakes. A lot.
It started way back when we had just begun dating. I went to his house one morning (or was I already there? wink) and he whipped up a batch straight from a Marie Calendar’s bag of mix and served them to me piping hot with a bunch of syrup. I thought he was ahhhh-mazing.
And then! Get this. Then he goes, “Don’t think you’re special or anything.. I do this all the time.” HA! Way to make a girl feel special. Boys, don’t take a lesson from him… or do. Apparently it worked.
Anyhow, these pancakes are really the result of lots of trial & error in the pancake R&D lab. They’ve got a mix of AP flour, whole wheat flour, and oat flour, which I find gives them the best flavor, texture, and nutritional profile. The powdered sugar is also a texture thing; I’ve found it makes the batter lighter and more subtly sweet than regular white sugar. We used chopped strawberries in these, but blueberries and apples are also right at home. If you are using frozen fruit, I’d suggest dropping the batter onto your griddle first, then individually placing the berries. This keeps them from turning your batter all sorts of fun colors.
Unfortunately I do tell you to sift the dry mix before you add the wet. This is for two reasons: 1) it breaks up the powdered sugar, which likes to stick together in little clumps, and 2) it makes the batter lighter. If you don’t have any way to sift (even through a fine-mesh strainer works!), just take a whisk and whisk the crap out of the dry ingredients for about 2 minutes. Try not to throw the mix all over the counter.
Our favorite pancake recipe from lots of trial and error! Fluffy yet filling, the mix of whole-grain ingredients will keep you satisfied all morning. Fresh fruit brings these to the next level!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 Tbsp ground flax seed + 3 Tbsp water
- 1 cup almond milk + 1 Tbsp apple cider vinegar
- 2 Tbsp melted butter*, vegan or otherwise
- 1 tsp vanilla
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup oat flour
- 2 Tbsp powdered sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Heaping 1/2 cup fresh or frozen fruit, such as strawberries (chopped) or blueberries
- Combine the flax & water in a small bowl. Set aside. Combine the almond milk and apple cider vinegar in a measuring cup and set aside.
- Add the flours, powdered sugar, and remaining dry ingredients to a medium bowl. Sift once, or stir vigorously with a whisk for about 2 minutes.
- Add the melted butter, flax mixture, and vanilla to the butter and stir to combine. Add to the dry ingredients and mix until just combined. If you are using fresh fruit you can go ahead and gently fold it in now; otherwise add it individually to the batter when it's on the griddle.
- Set batter aside for about 5 minutes to thicken. While the batter rests, place your griddle or pans over medium-low heat and grease liberally.About this time the batter should be decently thick. If you are concerned about the thickness you can add a bit of water, but be careful not to over-mix the batter.
- Drop 1/3 cup batter onto the preheated griddle/skillet. It should sizzle a bit, then calm down. (Add your frozen fruit now!) Cook until the edges are cooked and the bottom is golden-brown. Flip and cook a few more minutes until golden.
- Eat with a generous amount of butter, syrup, and powdered sugar!
You can replace the butter with canola oil if desired. I usually do this when I am feeling lazy and don't want to melt the butter. The pancakes will be slightly less delicious, though.