Whole Wheat-Almond Blueberry Pancakes
This summer has offered a rare reprieve for CC#2 who can now tolerate gluten much better. So this morning I offered up a whole wheat-almond flour pancakes that CC#2 originally balked but ended up raving about them.
This recipe is based on a 100% whole wheat pancake from Cooks Illustrated which I made once and liked. I halved the recipe (making about 9 pancakes) and substituted with 1/4 cup almond flour. I also tried a version that has a ratio of whole wheat to oats at 1:2 which is also excellent. The addition of almond flour makes the outside crispy and adds a nice texture to the light and fluffy pancakes.
Ingredients:
3/4 cup whole wheat flour, or alternatively 1/2 cup whole wheat flour and 1/2 cup (40g) old-fashioned oats (ground in Vitamix)
1/4 cup (28g) almond flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/3 - 1/2 tsp kosher salt
1 large egg
9 ounces buttermilk (I found a whole milk variety but you can use lowfat)
2-3 tbsp canola oil (add more if needed)
Handful of frozen blueberries
Instructions:
Whisk together flours, sugar, baking soda, baking powder, and salt
Add in egg, buttermilk, canola oil and mix until smooth
Fold in frozen blueberries
Heat skillet (I prefer cast iron over nonstick) over medium heat until hot
Add and melt coconut oil (there should be enough oil to pool on the surface)
Turn the heat down a little and use 1/4 cup ice cream scoop to make each pancake
Take your time to let the edges set very well, with the tops almost dry and have holes (otherwise when you flip, the loose batter will splatter)
Serve with my famous fried apples (4-5 apples, cored and chopped, sauté on medium low heat in nonstick fry pan, mix in 1/2 tbsp brown sugar and copious amount of cinnamon until apple pieces are browned, softened, and somewhat charred. It will take about 10 minutes, and depending on if your apples are crunchy, you may want to cover with lid to soften apples).