Power Pancakes

Mmm... a big stack of pancakes smothered in syrup. A healthy indulgence to get the day started off right. Add a cup of fresh blueberries to the batter for variety.

DRY

1 cup whole wheat pastry or millet flour (gluten-free)
1 cup cornmeal
2 tsp. baking powder
1/8 tsp. sea salt

WET

2 Tbsp. safflower oil
1 1/2 cups oat milk
1/2 tsp. brown rice vinegar

Warm a cast iron skillet over medium heat while preparing the pancake batter. To create batter, mix dry ingredients together in a bowl. In a separate bowl, whisk wet ingredients together. Add the wet to the dry ingredients and stir until combined. If needed, add more oat milk to achieve a smooth, thick batter.

Lightly oil the skillet and immediately add enough batter to form a nice size pancake. After several minutes, flip the pancake. Pancake will be ready to flip when the edges begin to look slightly dry and surface bubbles on the pancake begin to "pop". Repeat with remaining batter, keeping finished pancakes warm in covered container. Serve hot with warm syrup. I like a combination of brown rice and maple syrups.

Makes 6 medium sized pancakes

© 2004 - 2011   Natural Kitchen Cooking School   All Rights Reserved.