I’m embarrassed to admit that I’ve only recently made pancakes. I’ve actually never really liked them so much because I’ve always found them so heavy in my stomach in the morning. Oh and not to mention the blood sugar rush. I was inspired by my friend Caylie to make the Buckwheat Pear Pancake recipe from Good to the Grain. Because I generally dislike cooking foods that are out of season, I decided to modify the recipe a little bit.
Dry Mix
1 c buckwheat flour
1 c spelt flour
2 t baking powder
3/4 t sea salt
Wet Mix
2 T melted coconut oil
1 1/4 c rice milk (I’m sure coconut milk would be even better)
1 egg
1-2 bananas, mashed
Sift the dry ingredients together in a large mixing bowl and set aside. Combine the wet ingredients and gently integrate into the dry ingredients. Do not overmix or else you might get a heavier pancake. Cook as you would a normal pancake but be sure to oil the pan well with coconut oil (or butter if you’re not on the anti-inflammatory diet). Personally, I felt this combination was sweet enough due to the bananas so I didn’t need any syrup (which I don’t even have anyway). But you could always make your own syrup with coconut oil (or butter) and honey. By the way, nonstick pans are evil and can kill birds so I hope you all throw them away and use a stainless steel exterior pan or cast iron skillet.
Now I’m on a pancake kick and am inspired to make pah jeon.