This recipe was born out of a deep-in-the-bones need for pancakes. But I’m kind of picky about pancakes. I have a tendency to get bored with them halfway through – and even more quickly if they’re large, fat, and plain, the way they’re served in most restaurants. (Is anybody else the same way or is it just me?) So my go-to recipe involves small silver-dollar sized pancakes with lots of cinnamon and vanilla. But today, I wanted something with a little more oomph. And I got through to the very end of the recipe and realized I didn’t have a single egg in the house. So a quick Google search for egg substitute plus inspiration from a clafouti I made last month and I present to you:
Apricot Almond Pancakes
Here’s what you’ll need (serves 2):
3/4 cup white whole wheat flour
1 tablespoon sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk (to make it vegan friendly, I’d recommend using almond milk)
3/4 tablespoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 tablespoon oil
1 tablespoon ground flax seed
5 tablespoons water
fresh fruit to serve (berries, apricot, peaches…summer is lovely, isn’t it?)
Here’s what you do:
1. Whisk the dry ingredients together in a bowl: flour, sugar, baking powder, baking soda, and salt.
2. Whisk the wet ingredients together: milk, lemon juice, vanilla & almond extracts, and oil. Mix the ground flax seed and 3 tablespoons water together and add to the wet ingredients. Put the wet mixture into the dry mixture, add 2 tablespoons water to thin a little bit, and mix well.
3. Get a griddle up to medium heat with cooking spray or canola oil. A trick I learned from an ex-boyfriends’ mom: pour enough oil to cover the bottom of the pan, then pour about 4-inch sized dollops of the pancake mixture. I love this because it gives the pancakes crispy edges and they’re not too big. Plus I prefer smaller pancakes. But to each her own; make them however big or small you like. When the pancakes start bubbling in the middle, flip them over. Cook for another minute or so until done.
4. When the pancakes are done, put a couple of heaping teaspoons of the apricot preserves in a microwaveable bowl. Nuke for about 30-40 seconds to make it runny like syrup. Pour over the pancakes and serve with fresh fruit. Sliced almonds and powdered sugar would also go well.
Nutty, fresh, light…and probably about as healthy as a pancake can get.
Happy Father’s Day, Daddy. I love you!