Fluffy Pancakes 2.0

 

I've been playing around with my fluffy pancake recipe and have come up with a recipe to guarantee fluffiness. The amount of fluffiness is easily controlled and it works with any flour type, gluten-free or not. I prefer buckwheat flour - it has that hardy pancake taste without the weight of a full-on pancake. And I can eat a bunch of these with some real maple syrup and feel satisfied but not overly full and carb-loaded.

To control the amount of fluffiness, the more you whip the egg whites, the fluffier the batter will be. Your range can vary, from egg whites that are just starting to get white and airy while being whipped, to very stiff, white peaks. And if you find they are too fluffy, after you pour a pancake in the frying pan, spread the pancake batter out a bit with a spoon; or, after you flip the pancake, flatten it out a bit with the spatula by pressing down a bit on the cooked side.

PS Coconut, almond, and buckwheat flour are gluten-free. Coconut and almond flour are SCD legal. I've tested this recipe with coconut, almond, buckwheat, and whole spelt flour with great success.

Ingredients

• 2 tablespoons of flour (coconut, almond, buckwheat, spelt, and other flours work well)
• 4 eggs
• 1 teaspoon of olive oil (or your oil of choice)
• 1/2 teaspoon of vanilla
• 1/4 teaspoon of cinnamon (optional)
• 1/2 teaspoon of baking soda
• 1 teaspoon of honey or maple syrup
• additional oil or butter for frying

Preparation

1. Crack each egg and separate the egg white and yolk. Put the yolks aside. Whip the egg whites until they are as stiff and fluffy as you would like them to be. I stop once they are slightly stiff with weak peaks.
2. In a bowl, add all the wet ingredients, except the whipped egg whites, and whisk together until well blended.
3. Add the dry ingredients to the wet mixture, and whisk mixture again until well blended.
4. Add the egg whites to the batter and blend well.
5. Add olive oil or butter to a frying pan on medium to low heat and let warm for a few minutes.
6. Next, pour the batter into circles in the frying pan without letting the edges of each circle touch. Keep the heat low to medium, and let the pancakes heat up slowly and rise - about 3 minutes.
7. You may not notice any bubbles forming on the top of the pancakes to signal that they are ready to flip, so after a few minutes, peak at the bottom of one of the pancakes; or, if they are easy to move and flip and browned on the bottom, they are ready for a flip. These cook rather rapidly, so keep an eye on them, and then move the cooked pancakes to another plate.
8. You may want to add a bit more oil or butter to the frying pan between batches. Continue this until all the batter is gone.
9. Enjoy!

Comments

[barbara]

sigh... now i want to make pancakes instead of a real dinner! :) nice to see you've been able to come up with a fluffy version, I usually just make crepe-like ones, but now I will have to give this a go!

[kitchen mom]

Oh, We love fluffy pancakes!

[Erica]

Kitchen mom, your family is so cute! And I love the idea of cottage cheese pancakes.

[lucy]

Hi
shouldnt that be 2 CUPS not tablespoons?
I make awesome almond flour pancakes and the ratio is 1 cup to 2 eggs.

[Erica]

Lucy, funny you should mention this - I was thinking about adding a note - you can add more flour if you want to. My waffle recipe has a 1 cup of flour to 4 egg ratio, so I might not go more than half a cup (my own taste), but it's entirely up to you. So, this recipe can take more flour (any type) if desired. Thanks for asking!

[lucy]

thanks!
I also re-read recipe and I think all that beating of the eggs would let it take less flour? I am going to try this method...I am stingy with my precious almond flour!!! :)

[bobbie]

WOW!! Thank you so much for this amazing recipe! I used almond flour, added a bit of grated orange peel and a bit of fresh squeezed juice. Served with fresh blueberries, and my SCD eating husband loved it. Thank you again.

[licia]

Thanks for this recipe - I'm looking forward to trying it - pancakes are something of a staple for me. I've been using another SCD recipe and experimenting with adding flavours to it. So far I've added (to separate batches) bananas, grated apples, and dried currants & aniseed - all have been great! What a great site you have - I have your cinnamon cookies and pie in the oven right now.

[Erica]

Licia, your house must smell wonderful!

[Heidi Young]

I used maybe one more tablespoon of flour and it came out perfectly!

Many thanks for your work.