American Style Pancakes

Those small, fluffy delicious 'American' style pancakes seemed like a distant memory since omitting eggs and dairy from my recipes. But this week I had a total eureka moment and accidentally discovered the most wonderful replication of that American pancake dream. It wasn't intentional if I am honest, I was aiming for a different texture. But that idea is in the bin and this is definitely taking the number one spot for my culinary accomplishments to date.

The best part is they contain absolutely no superfoods either. No 'flax eggs', no 'chia gel'... just some bean juice. Seriously. The binder in these is that slimy water from a can of chickpeas, known as aguafaba. And by some sort of miracle, it really works.

what you’ll need

(serves 2)

  • coconut oil for the pan

  • 150g buckwheat flour

  • 1/3 teaspoon bicarbonate of soda

  • 1/3 teaspoon baking powder

  • 150ml almond milk

  • 1 can of chickpeas (you're using the juice not the chickpeas themselves - save those for dinner!)

  • a pinch of salt

what to do

Sift the flour into a large mixing bowl, adding the bicarbonate of soda, baking powder, and 75ml of juice from the chickpea can. Then mix in the almond milk, a pinch of salt and the maple syrup and mix until you have a totally smooth batter.

Using a small non-stick saucepan (around 10cm) heat a small amount of coconut oil. Then pour in around 1/6th of the batter and allow it to cook over a medium heat. Once it is cooked enough to hold, flip the pancake and cook the other side. Then repeat with the rest of the batter. This should take no more than around mins per pancake.

Serve with your choice of savoury topping - or check Get The Gloss tomorrow for an exclusive sweet version!

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