I absolutely love American pancakes, that fluffy middle and golden outer, what’s not to love? Topped with a pint of maple syrup, blueberries and banana… I’m drooling!
I have tried many different pancake recipes in a bid to find a suitable healthier alternative and they often taste fine, but don’t quite live up to the delicious light and fluffy buttermilk pancakes I’ve become known to whip up on special occasions.
Now, I am not professing that this alternative will completely replace any desire for those amazing American kind, but they do satisfy by desire for a fluffy pancake that’s perfect for topping, drizzling and stacking when trying not to over-indulge. I plan to make these a regular Sunday brunch treat and try adding in blueberries or maybe even dark chocolate chips.
This recipe contains a whipped egg white, and that’s the crucial part of ensuring these come out light and airy. It does, of course, mean that they aren’t vegan but they are dairy-free and almost plant-based… almost. You could try missing out the egg white, as the batter will still be pancake-like to make a completely vegan version. If you try it, let me know how it turns out.
ingredients (serves 3 to 4, or 2 people generously!);
- 1/2 cup oats
- 3/4 cup brown rice flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 egg white
- 1/8 cup agave (you could use honey or maple syrup too)
- 1 ripe banana (mashed)
- 3/4 cup almond milk
- 1 tsp vanilla extract
- Coconut oil (for the frying pan)
what you need to do;
Place the oats and brown rice flour into a food processor and blitz for a few minutes to create a finer oat flour mix. If you don’t have a food processor, you can just mix the dry ingredients together and have slightly thicker/oaty pancakes.
Empty the flour mix into a bowl and stir in the baking powder, bicarbonate of soda and cinnamon.
In a separate bowl whisk the egg white into stiff peaks. You can do this by hand with a good whisk for a bit of an arm workout! Don’t worry if you can’t get the egg to stiff peaks, a good fluffy egg white that holds its shape will be fine.
Now mix all the wet ingredients together (almond milk, vanilla, agave and mashed banana) and pour into the dry mix. Use your whisk to combine everything together. Finally, fold in the whisked egg white using a metal spoon being careful not to over mix.
Allow the batter to sit while you heat up a frying pan on a medium to high heat. Grease the pan with coconut oil and spoon out large spoonfuls of the batter onto the hot pan. Try not to move the batter about too much as it will naturally spread. As the pancake cooks, small bubbles will form and the top will just start to set, at this point you can flip it over to cover the other side. Remove the pancakes once cooked through and nicely golden brown.
To serve, stack the pancakes up and drizzle with maple syrup and sprinkle with blueberries and your favourite fruit.