Gluten free American pancakes
I have so much to share with you: new recipes, favorite places to visit, just random stories. But I simply don't have the time.
Today I had the day off and enjoyed the winter sun. I was riding my bike through Utrecht, while soft snow flakes touched my face and it was all good. On days like these I don't have a problem with winter. I even look forward to soaking up some vitamin d.
Something else I look forward to lately is breakfast. Late at night I lie in bed dreaming about slow mornings and warming comfort food. I am not really the savory type when it comes to the first meal of the day. No beans, meat or even veggies for me (apart from a green smoothie). Just give me a bowl with porridge, yoghurt with fruit or some pancakes. Which brings me to today's recipe: fluffy American pancakes. Just a little piece of advise. Don't make these on a workday, because you really want to enjoy them and taking the time to eat them one by one (or perhaps share them with someone special. Did someone say Valentine's Day?)
The topping is very easy. Just combine 100 ml of water with 1 tablespoon of honey or maple syrup and 2 cups of berries in a sauce pan and bring to the boil, then simmer until thickened. Of course these pancakes are delicious with just some maple syrup as well or a dollop of yoghurt with some fresh fruit.
American Pancakes with warm raspberry sauce
1/3 cup almond flour
2/3 cup (gluten free) oat flour
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
2 1/2 tbsp coconut sugar
1/2 tsp vanilla powder
2 eggs, separated
1 cup of buttermilk
1 tbsp melted coconut oil
Combine the dry ingredients in a bowl and stir to mix.
Use a separate bowl for the wet ingredients. Beat the egg yolks with the buttermilk and the melted coconut oil. Slowly add the wet mixture to the dry one and stir again.
Beat the egg whites with a hand mixer or in a stand mixer until soft peaks form. Carefully fold the egg whites into the batter. Mix until just incorporated, you don't want to lose too much air.
In a frying pan, heat a little bit of oil over medium heat. Pour a just under 1/4 cup of batter in the pan and repeat this with as many pancakes as you can. Leave enough room between them. Cook until you see bubbles appearing, flip and cook another minute until golden brown. Repeat with the remaining batter.
Pour raspberry sauce over the pancakes and add some chocolate or drizzle with some maple syrup for example.