SERVES 4 TO 5 · VEGETARIAN, VEGAN ADAPTABLE, GF ADAPTABLE, DF ADAPTABLE
This has been my default pancake recipe for the last twenty years, but ironically I never follow it to a T. I am always changing up the flours, depending on what I have and what flavor I am in the mood for. You can use oat, buckwheat, rice, millet, quinoa, sorghum and corn in any combination you want. Keep in mind that buckwheat has a more earthy flavor and a gray color and quinoa flour tastes a lot like quinoa. I also very often substitute ¾ cup of almond pulp for ¾ cup of the flour, for a great protein boost. The pancake batter can be made in advance and refrigerated for 2 to 3 days. Store in a glass container leaving very little air at the top to prevent oxidation. Another option is to make multiple batches of the dry mix and store it in the pantry. Scoop out 2 cups + 1 tablespoon of dry mix and add the wet ingredients.
2 cups whole wheat pastry flour, white whole wheat flour, or whole spelt flour (see here and here for GF substitutions)
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups buttermilk (see here for DF substitutions)
2 large eggs (see here for vegan substitutions)
1 tablespoon pure Grade A or B maple syrup
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter (omit for vegan/DF) or unrefined coconut oil, melted
Unrefined, virgin coconut oil, for cooking
Optional add-ins: blueberries, chocolate chips (DF, if necessary), or diced banana
1. Preheat a griddle to 400°F or medium heat.
2. Combine the flour, baking powder, baking soda, and salt in a large bowl.
3. In a medium-size bowl or a 4- to 6-cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup, and melted butter until well blended. (A blender can do this easily, too.)
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add blueberries, chocolate chips or diced banana to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 400°F to cook the remaining pancakes.