Jay's Baking Me Crazy
Of course I tried the classic banana pancakes and those just don’t cut it. I wanted to create a pancake that tasted like a regular pancake. Fluffy, soft, just a tad sweet, and no weird texture or taste. I use cashew butter because it has such a neutral flavor. I think almond butter would work as well, but I haven’t tried it. One important thing to remember is to really mix the cashew butter in. It can be a little dry and can take some extra stirring to mix fully, but it’s worth it.
I also wanted to keep this simple- breakfast should be easy and I didn’t want 20 ingredients complicating things. These are common items that I always have on hand and you most likely do as well. This whole recipe only makes 4 pancakes, but can easily be doubled or tripled if needed. They freeze great too! You can make a big batch and keep them in the freezer for busy mornings or late night treats. These pancakes are different than traditional pancakes because they aren’t filled with empty carbs that will leave you hungry in an hour.
They are full of protein and fat that will keep you full and satisfied. If you miss traditional pancakes then you have to try these! Top them with maple syrup, almond butter, fresh berries, or just melted ghee! You will absolutely love them! Looking for more breakfast recipes, Here is my Paleo Pumpkin Coffee Cake, Paleo Cracklin Oat Bran, and Paleo Mushroom Leek Frittata.
1. Add cashew butter and eggs to a bowl and stir until as smooth as possible. 2. Add almond flour, cinnamon, baking soda, and maple syrup. Mix until no chucks are left and mixture is smooth. 3. Heat skillet over medium heat and add a little coconut oil or lard. 4. Scoop 1/4 cup mixture onto pan and cook for 2-3 minutes or until little bubbles start coming through. Flip and cook for 2 minutes on the other side. Repeat until all are cooked. If your pan can hold more than 1 then do as many as will fit.
Beat the egg whites separately, and fold in at the very end. Baking powder and baking soda are added as a raising agent to the batter. Some recipes include melted butter for better taste. Also such ingredients as vanilla, sugar and salt are optional. But I usually use them. Sometimes I like adding other spices such as nutmeg or cinnamon.
Take a large bowl and sift together the flour, sugar, baking powder, baking soda, and salt. In the other bowl, beat the eggs with the buttermilk and melted butter. Combine the dry and wet ingredients into a lumpy batter and remember that you have to be careful not to over mix the batter, because it may result in flat heavy pancakes. Add blueberries to the batter.
Heat some butter or oil in a skillet or on the frying pan over medium heat. Put ¼ cup of batter into the skillet. Cook each side for about 2-3 minutes or until you see that it is golden brown. Serve immediately with desired syrup. To create your own pancake mix, measure several batches of the dry ingredients. Keep stored in air-tight container. Shake to combine before using the pancake mix.
Turn your kitchen into a pancake house with this Old Fashioned Fluffy Pancake Recipe. Made from scratch, these fluffy buttermilk pancakes are just like you get at your favorite pancake house. They are perfect for a weekend breakfast or brunch. Don’t worry if you don’t have a Magnolia Pancake Haus, Pancake Pantry, or an Original Pancake House near you for breakfast or brunch.
In this post, you will learn how to make your own from scratch homemade old-fashioned fluffy pancakes that are so light and fluffy and delicious, everyone will come to your house for pancakes. There is nothing better for a weekend breakfast or brunch than those old-fashioned, homemade, made from scratch fluffy pancakes with melted butter and dripping with maple syrup. They bring back such childhood memories.
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