It took me 50 years to experiment with pancakes. If I knew how easy it is. I always look for variety in my breakfast between porridge, home-made granola, savory (omelets, Shakshuka) and now I have this.
I have tried a vegan and non-vegan version and the results were very similar.
Ingredients (for about 12 pancakes):
¾ cup Spelt flour (any flour will do, incl gluten-free ones like chickpea flour)
½ cup Rice milk (can use Almond or Soy Milk)
1 Egg (or not in the vegan version)
3 tablespoons Ghee or Coconut oil (in the vegan version)
1 teaspoon of Vanilla extract
Teaspoon of Silan (Dates syrup) or Carob syrup (or Maple. Honey did not work for me)
1. Mix the Dry and Wet ingredients separately. Unite. Mix with a beater to form a uniform texture
2. Oil a frying pan with some coconut oil and heat to high (the only way to make sure the pancakes do not spread around and keep their shape)
3. Pour a spoon-full of the batter onto the frying pan and you will see that in about 30-60 seconds it begins to slightly bubble – that’s the perfect time to turn them over. Keep on the other side for no longer than 10 seconds – it’s ready!
I served them with fresh seasonal fruits - Papaya, Mango, Melon and Pomegranate and those with a mega-sweet tooth poured some maple, honey, silan.