No, I mean it. It’s just not fair to the pancake to be categorized as a one-meal-a-day-food like that. He might feel unloved. He might cry big syrupy tears. He might even need a hug.
Even restaurants partake in unfair treatment. They put pancakes on the breakfast menu, and unless you have an IHOP nearby you can’t order them after 10:00 a.m. Even if you really, really want to.
Poor, poor pancake.
I’d like to protest this brain-washing of America. Why can’t we eat pancakes after 10:00? Why not eat them for lunch or dinner? How about a midnight snack? I’d go for that! (And not just when I’m pregnant. :))
Should we send flaming emails to all pancake-haters? Should we sue? Cry ourselves to sleep? Of course not. As Larry the Cucumber says, “That’s just. . .silly.” So, what do we do?
We make our own and eat them. Now? Why not.
I’m dreaming of thick pancake batter. Speckled with nutritious buckwheat. A little yogurt thrown in. The kind of batter that sizzles the instant it touches the skillet.
The edges slowly form a circle and little air bubbles pop as the underside turns a delicate golden brown. Then, we slide the spatula underneath and flip it over. Beeeeaaaaautiful!
The pancake rises and puffs ever so slowly. The enticing smells make our mouths water. Airy, fluffy, and slightly crispy on the edges. Pure bliss.
Let’s stop dreaming and get these puppies whipped together!
Buckwheat Yogurt Pancakes (egg-free, gluten-free, nut-free, yeast-free)
1 c. buckwheat flour
3 c. GF Flour Mix (or wheat flour if you don’t have concerns with gluten)
2 t. celtic sea salt
4 t. baking powder
2 t. baking soda
2 c. homemade yogurt
2 c. water
4 eggs (or 6 T. egg replacer powder)
1/4 c. raw honey
1/2 c. coconut oil
1. Combine all dry ingredients in large bowl and set aside.
2. Combine all wet ingredients in another bowl. Whisk wet and dry ingredients together until fully mixed.
3. Spoon batter onto hot griddle. (I use a small soup ladle.) Let each pancake bake until bubbles form and pop and the edges begin to look dry. Flip with spatula and cook the other side until nicely browned.
*If you want the benefits of soaked pancakes, then combine all the wet ingredients (excluding eggs) with the flours only. Refrigerate for 6-24 hours. When you’re ready to bake, add the rest of the ingredients. Take note that soaked pancakes may take a bit longer to brown.
I LOVE these smeared with peanut butter and real maple syrup. Peanut butter? Yeah, I know. . .the molds, I’m trying to convert myself.
Shared with: Flour Me With Love, Make Ahead Meals for Busy Moms, The Healthy Home Economist, Homestead Revival, Nourishing Treasures, The Modest Mom, Chef In Training, Time-Warp Wife, Simply Sugar & Gluten Free, Real Food Forager, Cooking Traditional Foods, Vintage Wannabee, Growing Home, Young Living Oil Lady, Rook No 17, Women Living Well, Frugally Sustainable, The Gluten-Free Homemaker, Whole New Mom, Deep Roots at Home, Raising Homemakers, This Chick Cooks, GNOWFGLINS, Our Simple Country Life, The Greenbacks Gal, The Nourishing Gourmet, Comfy in the Kitchen, Jill’s Home Remedies, Creative Christian Mama, Food Renegade, Real Food Whole Health, Far Above Rubies, The King’s Court IV, It’s A Keeper, Real Food Freaks, Day 2 Day Joys,