Since I knew it was going to be a crazy week, I made a huge batch of fluffy and flavourful pancakes this morning for the McJordan family. (That's us!) Pancake leftovers are great because you just pop them in the toaster the next day and you've got perfectly warmed p-cakes in a snap!
These pancakes were a hit and, to my delight, Vienna ate three of them! She’s a pancake monster like her mama.
UPDATE: I originally published this recipe in 2016 but I've since updated it. I often make these gluten-free, so I've revised the recipe card as you'll see because I use oat flour instead of spelt. I recently did an IGTV with Vienna showing you how to make them! You can watch it here.
The original recipe is not gluten-free (unless you use my substitution for oat flour), but gluten isn’t trouble for everyone. More often than not, just cutting out wheat is enough to make a difference. I used red fife flour but I’ve made these p-cakes so many times I basically just swap in what ever flour I have on hand. I’ve made it with spelt and quinoa flour, with buckwheat and quinoa (a gluten-free option). You can use my flour swap chart if you want to use a flour you already have on hand instead. The only flour I would not sub based on these ratios is coconut flour, because you already know its got its own personality when it comes to p-cakes. However, my recent banana spice muffins were incredibly easy to make and they are coconut flour–based. Have you tried them yet?
Since it’s such a busy week, I’m not going to go into all the health benefits of these pancakes, but I will tell you that they will joyously fill your belly!
I was very satisfied until lunch because these pancakes are a great source of fibre, good fat and protein. However, as I’m putting these photos in to my blog I’m getting hungry again.
I added raspberries just so I could call it a “raspberry compote!” Technically it’s not a compote, but close enough! Plus, you’ll get an extra hit of fibre and antioxidants from the raspberries.
Here’s the recipe. And in case you’re wondering, that’s a nice schlop of coconut butter on top. Curious about the difference between coconut butter and coconut oil?
*If using oat flour, you may need to add more flour for the best ratio of flour to liquid because it's a finer flour than spelt. You may wish to add 1-3/4 cup oat flour). You can also add 1-2 tbsp coconut flour to help it thicken faster.
Top with coconut butter and raspberries. To make compote, just warm frozen organic raspberries with a drizzle of maple syrup. Mash them with a fork and pour on top of pancakes. You won't even need more syrup!
These pancakes are so fluffy, so delicious and so easy to make I hope they become a favourite in your home! If love pancakes, be sure to check out my three cookbooks because I've got pancakes in all three recipes.
Have a joyous rest of your day!