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The Pancake Recipe of March 2020

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...

K

 

 


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