These are the fluffiest and lightest pancakes I have ever had. They are fast and easy to put together on a weekend morning. They do not have any oil or eggs in them and are cooked on a dry, cast-iron griddle. They turn out perfectly. We have them with a spoonful of cashew cream CLICK HERE FOR RECIPE , sliced fresh fruit and chopped walnuts. And, of course, a little maple syrup gets put on top.
- 1-1/3 cup of white, whole wheat flour
- 2 teas. baking powder
- ¼ teas. salt
- ½ teas. cinnamon
- ½ teas. cardamom
- 1-1/2 cups of almond milk
- 1 tbsp. agave syrup (or maple syrup)
Mix together all the dry ingredients in a bowl. Mix the milk and agave syrup in a second bowl.
Combine the liquid into the dry with a few strokes – just enough to mix them. Depending upon the dryness of the flour you are using you may need to add a little more milk. Too many strokes will develop the gluten in the wheat which will make the pancakes tough.
Preheat a griddle or fry pan and when it is hot, spoon some of the mix onto the dry griddle. You don’t need to put oil on the griddle. When the bottom of the pancake is set and there are bubbles on the top and the edge is firm, flip the pancake and cook for a couple of minutes on the other side.
Serve the pancakes with some cashew cream, sliced peaches or other fruit, and some chopped walnuts or pecans. Top with a little maple syrup. Delicious!
This recipe makes eight good-sized pancakes.