Don't buy the stuff out of the box. You also shouldn't need to write this recipe down (most of it is measured by equal proportions). However, I make no guarantees about how many you'll make. Just remember the number 0.5 (it'll come in handy).
Top these with whatever you like. Berries and other fresh fruit, bacon, toasted nuts, extra granola, more pancakes. YOU DECIDE.
There's also some flexibility you have in this recipe. Substitute either the oats or flour for cornmeal and you've got Johnny Cakes (a NE special), leave out the oats and replace with more flour if you're not feeling it. Omit the egg and just add another half of a banana if you're going the vegan route. Shopping List:
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Prep:
I'll be referring to proportions for an appropriate number of pancakes for two people (generally two or three pancakes ~5 inches in diameter per person).
Grab your trusty cast iron skillet and get it over some medium heat. Too hot and your cakes will burn, too cool and they'll turn to mush.
Melt a tablespoon or so of coconut oil in a ramekin in your microwave. Let it cool down (but not solidify). Once it's cool, combine the yolk of one egg into said ramekin.
Dissolve 0.5 tsp of baking soda in 0.5 cup of almond milk.
In a separate bowl, mash a banana. The more ripe your banana is, the easier this will be, but you want it pretty pulpy.
Combine equal parts (0.5 cup each) AP flour and oats in a large mixing bowl with 0.5 Tbps each of Chia seeds and white sugar and a pinch of salt. (You should be noticing a pattern of 0.5 of everything.) Whisk all that together.
In yet another bowl, whisk the egg whites to medium-to-stiff peaks. Feel free to use a beater to do this, or go at it with some old fashioned elbow grease.
Stir in your egg-oil mixture and the almond milk-soda mixture. Alton Brown would warn you here to not over-mix - and I echo that same concern. Do you like tough pancakes? Because over-mixing is how you get tough pancakes.
Let the mixture sit for about ten minutes to relax the batter, and right as you're ready to start griddling them up, gently fold in your beaten egg whites.
The Business:
I legitimately enjoy using coconut oil here because it has such a high smoke point that you don't really have to worry about funky burned oil smells when you're trying to make pancakes on the weekend for your significant loved ones. Or for yourself, I'm not gonna judge.
ANYWAY, toss some coconut oil in that pan and spread it around.
Grab that 0.5 cup measuring cup and scoop out the batter. You don't have to be real precise with this, but still...nobody likes that tiny misshapen pancake. Gently pour it in the skillet, but leave room so you can flip without having batter splatter everywhere. Work in batches, y'all.
You should be safe to flip the cakes when you see bubbles form on the upper surface and your edges become a little stiff (see reference image below).
DON'T YOU DARE FLIP THEM TWICE. I MEAN COME ON.
But besides that, serve immediately with syrup and whatever accoutrement you see fit. Don't be discouraged if your first batch looks a little brown - the first batch is never as good. Adjust your heat as necessary and continue cooking these bad boys. Keep them warm under a towel in a 200 deg F oven if you need to serve for a crowd.
I'll be referring to proportions for an appropriate number of pancakes for two people (generally two or three pancakes ~5 inches in diameter per person).
Grab your trusty cast iron skillet and get it over some medium heat. Too hot and your cakes will burn, too cool and they'll turn to mush.
Melt a tablespoon or so of coconut oil in a ramekin in your microwave. Let it cool down (but not solidify). Once it's cool, combine the yolk of one egg into said ramekin.
Dissolve 0.5 tsp of baking soda in 0.5 cup of almond milk.
In a separate bowl, mash a banana. The more ripe your banana is, the easier this will be, but you want it pretty pulpy.
Combine equal parts (0.5 cup each) AP flour and oats in a large mixing bowl with 0.5 Tbps each of Chia seeds and white sugar and a pinch of salt. (You should be noticing a pattern of 0.5 of everything.) Whisk all that together.
In yet another bowl, whisk the egg whites to medium-to-stiff peaks. Feel free to use a beater to do this, or go at it with some old fashioned elbow grease.
Stir in your egg-oil mixture and the almond milk-soda mixture. Alton Brown would warn you here to not over-mix - and I echo that same concern. Do you like tough pancakes? Because over-mixing is how you get tough pancakes.
Let the mixture sit for about ten minutes to relax the batter, and right as you're ready to start griddling them up, gently fold in your beaten egg whites.
The Business:
I legitimately enjoy using coconut oil here because it has such a high smoke point that you don't really have to worry about funky burned oil smells when you're trying to make pancakes on the weekend for your significant loved ones. Or for yourself, I'm not gonna judge.
ANYWAY, toss some coconut oil in that pan and spread it around.
Grab that 0.5 cup measuring cup and scoop out the batter. You don't have to be real precise with this, but still...nobody likes that tiny misshapen pancake. Gently pour it in the skillet, but leave room so you can flip without having batter splatter everywhere. Work in batches, y'all.
You should be safe to flip the cakes when you see bubbles form on the upper surface and your edges become a little stiff (see reference image below).
DON'T YOU DARE FLIP THEM TWICE. I MEAN COME ON.
But besides that, serve immediately with syrup and whatever accoutrement you see fit. Don't be discouraged if your first batch looks a little brown - the first batch is never as good. Adjust your heat as necessary and continue cooking these bad boys. Keep them warm under a towel in a 200 deg F oven if you need to serve for a crowd.