My dear friend made these for me not too long ago and I’ve been dying to have them again. This morning I finally had the time to do it and they were every bit as good as I remembered. The recipe yields quite a lot though, so we’re having left-over pancakes tomorrow too!
(Serves 6 or 4 very hungry lumber jacks)
You need:
- 1 3/4 cups buttermilk or yogurt
- 3 tsp neutral oil
- 1 tsp vanilla extract or maple syrup
- 2 cups rolled oats/ almond flour (I use 50/50) (You can make almond flour by blending almonds, dead-easy and way cheaper than buying it)
- Optional: a dash of cardamom and/or cinnamon
- Blend for 2-3 mins – set overnight in the fridge (or don’t – the original recipe calls for it but I did it all right away and they were still great!).
Then add:
- 3 eggs
- 1 tsp salt
- 1/2 tsp soda
- 2 tsp baking powder
- 3/4 cups almond splits toasted i plenty of butter
Mix everything – the batter will be very thick!
Add butter to the pan and make the pancakes, giving them plenty of time on low heat so that they cook all the way through. If you want to add stuff (blueberries, raisins, chocolate chip (yes, I did that!), pour the batter on the pan, then add the stuff and then flip it as you would otherwise.
Serve with sliced fruit, maple syrup, peanut butter – your heart’s desire.
They are very filling!
TA-DAAHH!
Bon apetit!
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