Servings: Makes 10–12 pancakes
- 1 cup spelt flour or whole wheat pastry flour
- 1/2 cup unbleached white flour
- 1/2 cup brown rice flour
- 1/4 cup ground flaxseeds
- 1 pinch sea salt
- 2 tsp. baking powder
- 1 cup almond milk or rice milk
- 3 free-range eggs , separated
- 2 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1 small container fresh raspberries or blueberries
Combine the flour, flaxseeds, salt and baking powder in a mixing bowl.
Whisk together the almond milk, 1/2 cup of water, egg yolks, maple syrup and vanilla, and add to the flour, mixing well.
Whisk the egg whites until they form stiff peaks and gently fold them into the pancake mix. If you like, you can add the berries to the pancake mixture or you could serve them on the side. (I prefer not to cook raspberries.)
Spray or drizzle your pancake pan with olive oil, coconut oil or butter, and drop or pour the pancake batter into the pan, making whatever size pancake you wish. Allow to cook for a couple of minutes before turning over to cook the other side. You can peek under the pancake by lifting the edge with a spatula to see if it's nicely browned before turning.
Serve drizzled with extra flax oil or veggie butter and extra maple syrup.Variations:
- In place of flaxseeds, you can add other ground or chopped nuts or seeds such as ground almonds, hazelnuts, pecans, pumpkin or hemp seeds.
- If you don't eat eggs, you can use the flaxseed egg substitute (see my gluten post), or just omit them and add another 1/2 cup of rice or almond milk. They will be a bit more dense, as the egg white lightens them up, but still delicious.
- Other fruits can be added such as strawberries, chopped banana or pieces of lightly stewed apple or pear.
- For a special treat, you can top with some whipped cream or natural yogurt.
- You can make a gluten-free version by substituting a mixture of 1/2 cup tapioca flour, 1 cup rice flour and 1/2 cup ground almonds or other nuts.