1/2 cup Buttermilk (Substitute sour cream+ yogurt, or ricotta cheese, if needed)
1/2 cup Nuts (almonds, pecans, unsweetened coconut) (almonds, pecans, unsweetened coconut--nuts will be ground in blender with the rest of the ingredients)
1/3 cup Butter or Coconut oil (or both together...melted)
1/3 cup Agave ((or honey, or raw sugar))
1 1/2 cup Water
1/2 cup Almond Milk ((or milk, or soy milk))
2 Teaspoons Vanilla extract ((or use fresh vanilla beans))
1 1/2 teaspoon Salt
2 teaspoons baking powder (I use Calumet; baking powders with aluminum taste nasty and aren't good for you)
5 eggs, separated (yolks go in the blender with other ingredients; egg whites are whipped with baking powder)
Directions
Separate eggs first. This will give your egg whites time to reach room temperature while you assemble the other ingredients...room temp is optimal whipping temperature for eggs. Yolks go in the batter with all other ingredients.
(Remember to wash your quinoa. Your pancakes will taste bitter if you don't. Washing your rice isn't quite as critical, though I think it improves the flavor). Put all ingredients, minus the eggwhites, in your blender. Blend WELL; you want a smooth texture. Set aside while you take care of your egg whites.
Beat your egg whites until they are white and fluffy, forming defined peaks. A little at a time, fold the batter from your blender into your whipped egg whites, taking care not to over mix.
Use a large spoon or small measuring cup to drop batter onto a hot griddle (350 degrees), forming snowman shapes. Pancakes are ready to turn over to cook on the other side when bubbles form in the middle. Kinda hard to tell when they're completely done...you have to take a peek and see how they look.
Lemon Blueberry Pancake Sauce
Combine about 2 cups of frozen blueberries with the juice of a whole, large lemon, 3/4 cup of agave, a pinch of freshly ground nutmeg, and a tiny drop of almond extract. Mix. Serve over hot pancakes with a dollop of freshly whipped cream.
Print recipe
