In my family, Saturday morning pancakes are a big deal. Growing up, every Saturday morning my Dad and I got up early and made pancakes. We started off with the shake-bottle pancakes – one morning (at that time, much to our horror) we were out. My Mum showed us how to make them from scratch, and we never looked back. Now that I’m all grown-up (well, sort of), I still sometimes crave something special for breakfast on a Saturday morning (it is the first day of the weekend, after all), and more often than not, that special breakfast is pancakes.
So here are my (grown-up) Saturday morning pancakes. Dairy-free, wheat-free, but with no compromises on flavour, texture or satisfaction. By replacing the traditional butter/milk combination with coconut milk, you can keep the silky, moist texture without the dairy. Oh, and did I mention that they’re multigrain (not that you’d even notice). I highly recommend these with blueberries and maple syrup (or like Adam, with creme fraiche (pictured) as well). Happy weekend!
Saturday Morning Pancakes
makes 12-14 pancakes
If you don’t have the flours I used – no worries. Substituting unbleached all-purpose flour or wholemeal flour would work as well (just don’t stir as much when combining wet and dry). If you’re not a fan of poppyseeds, toasted sunflower seeds can be substituted.
- 30 g / 1/4 cup spelt flour
- 90 g / 3/4 cup rye flour
- 70 g / 1/2 cup amaranth flour
- 70 g / 1/2 cup quinoa flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 95 g / 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons poppyseeds
- finely grated zest of 1 lemon
- 400 mL (one can) coconut milk
Combine the flours, poppyseeds, baking powder and salt in a large bowl and whisk to combine.
In a separate bowl, whisk together eggs, honey, vanilla extract, zest and coconut milk until well combined.
Add egg mixture to flour mixture, and stir with a wooden spoon until combined.
Preheat oven to 50°C. Heat a large fry-pan over medium-low heat. Using a 1/3 cup measure, spoon batter into the pan and cook until the bubbles that form stay open when the pop. Flip, and cook for 30 seconds on the other side. Place pancakes in the oven while you cook the rest of the batter. Serve with your favourite accompaniments.