The Pancake Recipe of March 2020
by Allie Brown
Because I have the time to deep dive into my pantry and make food from scratch because.....you know!
If I am going to be in the house, I have to make lemonade out of lemons (literally).
I am ok with not going out so much. It's a staycation. Well deserved.
My heart goes out to all those who have to be out.
Nonetheless, here is the pancake recipe.
Coconut Peanut Butter Raisin Pancakes (from scratch)
IMPORTANT: Keep in mind that I do most of my pancakes from a recipe that I have had memorized for over 20 years.
There are no exact measurements.
Most ingredients are "to your taste."
Having said that, here is roughly what you will need for a basic batch that will yield about 10 pancakes that are about 5" round.
Create a basic dry ingredient bowl of:
- 1.5 cups flour (I use unbleached)
- 1/2 cup of coconut flour
- 1/4 cup of chia seeds
- 1/4 teaspoon of pink salt
- 3/4 teaspoon of baking powder
Stir together with a spatula. Set aside.
Here are your wet ingredients:
- 2 eggs
- 1/2 cup peanut butter (I use organic)
- 1/2 cup honey
- 1/4 cup raisins
- 1 teaspoon Vanilla
- 1.5 cups of milk (I use either coconut or almond)
I usually blend these together in a blender or with a hand blender in a tall tumbler or cup.
Fold your wet ingredients into your dry.
The flavor and consistency should be similar to a thick cake batter.
I use a cast-iron skillet. Turn on the stove burner. Add a chunk of butter to melt.
Now, create your little masterpieces.
Serve with anything!
Now, back to thrifting...