Maximum effort went into these pancakes, people. MAXIMUM.
I realized as I reflected on the recipes currently on the blog and those coming up/those I'm brainstorming, pancakes are nowhere to be found. On a blog run by a girl who craves sweet breakfasts 98.9% of the time, pancakes should be everywhere. Pancakes are a classic comfort food. Pancakes are an iconic breakfast food, especially for us sweet-tooth'ed eaters.
To say that I've feared the pancake-making process would be a lie. I make them quite often, and with much joy. I fear bread-making, not pancake-making. Just for the record.
Buuuuut, the more and more time I spend mastering (*cough cough" trying to understand) the science behind baking, the more and more I want to reach perfection as closely as I can with recipe I create. Ain't nobody got time for mediocre cookies and brownies. More importantly, ain't nobody got time or an appetite for flat, flavorless, cardboard-esque pancakes. Nobody.
On numerous occasions, my pancakes have been just that. Slather on some peanut butter and drizzle a bit of honey to cover up that boo-boo. Not here, though. There will be no boo-boo's and certainly no flat pancakes! I pinky promise myself that I will never again allow such breakfast disappointment. And I extend that promise to anyone for whom I make breakfast in the future. Your pancakes will be fluffy. You are welcome.
Over the course of the past 4 days, it's fair to say I've dedicated at least two hours of otherwise potentially useful time to understanding the nitty gritty behind baking soda and baking powder - the bread and butter to modern-day quick-baking. A brief synopsis (again, from my understanding, which I gained via reading this and this): baking soda and baking powder were invented when moms become too busy to wait for yeast to work its magic in dough. Baking soda is pure sodium bicarbonate, which reacts with acid when combined to produce bubbles and, as a result, fluff and leavening. Baking powder is sodium bicarbonate plus a powdered acid and sometimes a starch. Baking soda begins reacting immediately, and baking powder reacts the moment moisture it comes in contact with moisture.
Okay, sooooo how do I work those into my pancakes? Well, I test it out, which is how I spent my Friday night. End result of test-run #1: slightly burnt, not totally flat but not fluffy enough, too moist. Then, test it out again, which is how I spent my Saturday afternoon. End result of test-run #2: ...
FLUFFY PANCAKES! Fluffy friggin' frackin' pancakes, my friends. Boy oh boy, was I excited. Test-run #1 had me under the discouraging impression that healthy, vegan-friendly, gluten-free pancakes cannot also be fluffy. Test-run #2 had me jumping up and down - almost peeing my pants, might I add - with excitement.
Who knew a banana oatmeal pancake recipe could bring such encouragement and such education (about baking soda and baking powder)? I see a bright future of pancakes for the blog coming very soon. But first, I have to finish off the leftovers of test-run #2 and test-run #3. Pancakes for a Saturday night dinner, anyone? I feel they'd pair unexpectedly well with a good Zinfandel.
Makes 2 servings
1 cup oat flour
1 extra ripe banana
1/4 cup yogurt (sub vegan yogurt if needed)
1 tbsp apple cider vinegar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
Butter or oil, for the pan
Maple syrup, nut butter, sliced fruit, for serving (optional)
- Whisk together the yogurt and apple cider vinegar in a small bowl and set aside. In a separate bowl, mash the banana and stir in the yogurt/ACV mixture and vanilla extract. Set aside.
- Combine the dry ingredients, adding the baking powder and soda last.
- Heat a large nonstick pan over medium heat and coat lightly with butter or oil.
- Slowly pour the wet mixture into the dry and stir until just combined. Scoop spoonfuls, or about 1/4 cup, of the pancake batter onto the pan and cook. Flip when bubbles form and pop (they are ready to flip when the bubbles pop!). Cook on the other side until lightly golden brown and crispy around the rim.
- Transfer to a plate and serve with maple syrup, peanut butter, fruit, etc. - get creative! Store leftovers in an airtight container in the freezer for about one month or in the fridge for a week.