Updated: Oct 6, 2022
Think outside-the-boxed pancake mixes, just keep in mind some basics, and get the perfect pancake for your tastes. If you like fluffy pancakes, you’ll need to add baking powder or baking soda, if you're more of a thin crepe person, you don't need the leaving agent. If you're avoiding gluten, use oat, nut, or seed-based flour (Buckwheat, for instance). Replace part of the flour with pureed fruit (which also allows you to skip the added sugar), add nuts or seeds to the batter for crunch, or flavor it with spices. Follow your preference, and before you're heading with your pajama to the nearest grocery store, browse your fridge and pantry. You might find there some treasures that would spark your creativity.
Below is a suggestion for a banana pancake, stay tuned - more pancake ideas will follow.
Makes 6 medium size pancakes (2 servings)
2 ripe bananas, mashed
2/3 cup flour ( whole, spelt, oat, almond, buckwheat or any other )
½ teaspoon baking powder
2-3 tabelspoons sweettahini Sweet Dukkah
2 large eggs
1/4 cup milk or plant-based beverage (or water)
Oil - for frying
for serving - date syrup, /carob fruit syrup/ honey
Combine flour and baking powder in a mixing bowl. Add the mashed bananas, eggs, milk, and dukkah. The batter should be slightly lumpy.
Heat a lightly oiled frying pan over medium heat. Pour or scoop the batter onto the pan using approximately 1/4 cup for each pancake. Cook —for about 2-3 minutes— until bubbles break the surface of the pancakes, and the undersides are brown, then flip and cook for an extra 1 more minute.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve hot with tahini and date syrup for topping, and scatter additional dukkha if desired.
Do not over-mix the batter, or you'll end up with dense and flat pancakes. Mix wet and dry ingredients separately, and then bring them together. Using a hand whisk, gently blend to add in as much air as possible. Leaving some lumps is perfectly fine and will contribute to the airy texture of the pancake.