These days we are busy packing, buying and gathering all the things I will take with me when I move next month. The shorter my stay in this home gets, the heavier my heart gets, and I dream about all the unwritten stories and memories that float between the walls of this house. Every step I take is filled with an eager momentum full of expectation while the melancholic desire to cuddle in my family’s sofa, my family’s blankets, my mum’s vegetable soup or my boyfriend’s t-shirts holds me back. Sometimes when the thrill of anticipation for the new and my longing for the old and familiar collide, I wish that I was not the one who makes the decisions in my life.
Usually I am grateful for the high degree of self-determination I have in my life, so I’ll quickly recollect myself and focus on a light, calming activity that takes my thoughts of fears for the future and makes me feel happy and comfortable, such as Yoga or baking pancakes.
You can bet your butt that I have been practising a lot of Yoga and baking a ton of pancakes lately.
Let’s talk about these little gemstone of pancake making…I can assure you, I tried many many different pancake recipes over the course of the last few weeks. Chocolate pancakes, banana pancakes, oatmeal pancakes, rhubarb pancakes, chickpea pancakes, apple pie pancakes, cherry pancakes – the list goes on and on. I discovered that there are some crucial features a pancake MUST have to satisfy me:
- MUST be crispy around the edges, preferably also have a crackly surface
- MUST be chewy and gooey
- the flours must not have a weird taste or get too dry while baking (chickpea + coconut flour, I’m looking at you!!)
- must taste good without any fancy toppings
- must keep their shape, not stick to the pan and be overall chef-friendly
So today, I finally found the pancakes of my dreams. It is super easy, incredibly tasty, very crispy and versatile. Although these pancakes are nowhere near low-calorie or low-fat, it is suitable for a great number of diets: The deliciousness diet. The health-focused diet. The have-fun-with-your-food-diet. The don’t-be-deprived-of-anything,-neither-carbs-nor-fat-diet.
And a vegan, paleo, gluten-free diet. But that’s too boring to list.
My Favourite Pancakes (to date)
You need: *
- 30 g Almonds, ground into a flour and sifted (22 almonds or 4 1/2 TB freshly blended and sifted flour)**
- 15 g arrowroot powder (1 1/2 TBSP)
- a pinch salt
- 1/8 tsp real vanilla powder
- 1/4 tsp baking soda
- 2 1/2 – 3 TBSP water
- 1/4 tsp white or apple cider vinegar
- Heat your favourite pancake-making pan over high heat with a pat of vegan butter. When your butter has melted, turn heat down to medium-low. ***
- Whisk together the dry ingredients, then add in the water.
- Check if your pan is hot by splashing some drops of water into the pan. When the drops sizzle and evaporate immediately, your pan is hot.
- Now add in the vinegar. You want to do this just before pouring the batter in the pan.
- Use a tablespoon to drop the batter in your pan.
- When the edges are dry and the pancake is easy to lift, flip and cook for another minute until golden brown.
Notes: * This recipe does not contain any sugar. I think it’s fabulous without, especially if you top your pancakes with a bit of maple syrup, ut you can probably add some dry sweetener if you wish.
** I have never worked with store-bought almond flour and can therefore only vouch for the recipe if you try homemade almond flour. It’s very easy: Just blend your whole almonds until fine and a bit clumpy from the natural occurring fats, and sift it.
*** I do this to speed up the heating process. You can of course just heat your pan over medium-low heat, but it will take very long.
They make for a fantabulous, low-GI breakfast if you serve them with a side of green smoothie. For ultimate texture experience, serve with banana softserve and crispy pan-fried apple chips. Devour your gooey-chewy, creamy and super crispy pancake stack!
Now tomorrow I’ll head for my university city to renovate my apartment (Oh my god I need more Yoga and pancakes!). I’ll be back in a week with my beloved salad dressing recipe. Just one hint: It’s PINK!