I've wanted to post this recipe since I started this blog almost two years ago...
Why it took me this long? Well, I'm not sure. But one of the reasons is because it turned out great one time and not so good the other.
But don't worry. Now I've got it down.
It's simple. You just need to keep in mind three things.
- The batter should be mix very well. No lumps
- The batter should be runnier than your regular pancake batter
- Pour them over the skillet in thin layers
These pancakes can be served with savory or sweet condiments and toppings.
They're great with vegan yogurt & date syrup. Yum.
- 1/2 cup whole wheat flour
- 1/2 cup barley flour
- 1 cup almond milk (any kind of plant milk will work)
- 1 cup water
- 1/4 tsp turmeric (to give it a nice color + it's super healthy)
- 1/4 tsp ground cumin and ginger optional
- Heat a large skillet over medium heat
- In a large bowl, mix the dry ingredients together
- Slowly add the plant milk to the dry ingredients
- Slowly start to add the water as needed
- The batter should be a little runnier than your typical pancake batter
- Mix very well, until all the lumps disappear. You can use a blender here if you want
- Pour 1/8 of a cup the batter over the skillet for each pancake.
- Spread the batter with the back of the spoon until it's nice and thin
- Lower the heat a little bit
- Let it cook on one side until all the white is gone. Flip like a boss.
- Let it cook on the other side for 2 minutes or so
- Store them over each other in a kitchen towel to keep them moist and warm
- Serve with jam, date syrup, peanut butter, vegan yogurt, maple syrup, cooked onions, whatever you want really. They go with everything, sweet or savory.