Saturday, September 13, 2008
When I was a little girl my grandfather used to make me pancakes.
He used Bisquick and lots of butter. I always loved the crunchy edges of those silver dollar pancakes. It is amazing how such an event stays with you. I can still see myself standing next to him watching the pancakes begin to bubble on the griddle. I can still hear the sizzle of the butter as he flipped them over. That was the best part of course. The flip meant time to eat.
My little boy loves pancakes. I couldn't help but continue the crunchy edged pancake legacy. Whenever he asks for them he always says, "Make them crunchy, mom." While I do make his a bit crunchy, they aren't quite as decadent as what my grandfather made. These pancakes are vegan and wheat free to accommodate his wheat sensitivity. You can substitute wheat for the spelt and use real eggs if you wish.
3/4 cup spelt flour
1/4 cup oat flour
1/4 cup quick oats
2 tsp baking powder
1/8 tsp cinnamon
1/4 tsp nutmeg
1 cup nondairy milk
1 tbsp canola oil
1 tbsp agave nectar
1 flax "egg" made from 3 tbsp warm water and 1 tbsp ground flax seed
1. Prep the flax by adding the 3 tbsp warm water and 1 tbsp ground flax. Mix together in a small bowl and set aside for a bit.
2. Combine all of the dry ingredients in a medium bowl.
3. Combine all of the wet ingredients in a small bowl including the flax mixture. It will be thick by now.
4. Mix the wet and dry ingredients until just mixed.
5. Cook desired amount on a griddle until bubbly and flip. I prefer silver dollar sized ones. To make them crunchy put a small pat of Earth Balance margarine on the griddle before adding the batter.