Update 4/24/13: I no longer use this recipe, but I’m leaving this up on the site for those who do use it and love it. I’m in the process of updating and adding new pancake recipes. My almond flour pancake recipe is the first and my current favorite. More to come.
I’ve been playing around with my fluffy pancake recipe
and have come up with a recipe to guarantee fluffiness. The amount of fluffiness is easily can be controlled, and it can work with any flour type, gluten-free or not. I prefer buckwheat flour – it has that hardy pancake taste without the weight of a full-on pancake. And I can eat a bunch of these with some real maple syrup and feel satisfied but not overly full and carb-loaded.
The more you whip the egg whites, the fluffier the batter will be. Your range can vary, from egg whites that are just starting to get white and airy while being whipped, to very stiff, white peaks. And if you find they are too fluffy, after you pour a pancake in the frying pan, spread the pancake batter out a bit with a spoon; or, after you flip the pancake, flatten it out a bit with the spatula by pressing down a bit on the cooked side.
Tips Coconut, almond, and buckwheat flour are gluten-free. Coconut and almond flour are SCD legal. I’ve tested this recipe with coconut, almond, buckwheat, and whole spelt flour and have had success with all four types of flour.
Recipe Testing: Fluffy Pancake Ratios
Ingredients (makes about 6 silver-dollar-size pancakes)
- 2 tablespoons of flour (coconut, almond, buckwheat, spelt, and other flours work well)
- 4 egg whites
- 1 teaspoon of ghee, or coconut oil (or other high-heat oil)
- 1/2 teaspoon of vanilla
- 1/4 teaspoon of cinnamon (optional)
- 1/2 teaspoon of baking soda
- 1 teaspoon of honey or maple syrup
- additional oil or butter for frying
- Whip the egg whites until they are as stiff and fluffy as you would like them to be. I stop once they are slightly stiff with weak peaks.
- In a bowl, add all the wet ingredients, except the whipped egg whites, and whisk together until well blended.
- Add the dry ingredients to the wet mixture, and whisk mixture again until well blended.
- Add the egg whites to the batter and blend well.
- Add olive oil or butter to a frying pan on medium to low heat and let warm for a few minutes.
- Next, pour the batter into circles in the frying pan without letting the edges of each circle touch. Keep the heat low to medium, and let the pancakes heat up slowly and rise – about 3 minutes.
- You may not notice any bubbles forming on the top of the pancakes to signal that they are ready to flip, so after a few minutes, peak at the bottom of one of the pancakes; or, if they are easy to move and flip and browned on the bottom, they are ready for a flip. These cook rather rapidly, so keep an eye on them, and then move the cooked pancakes to another plate.
- You may want to add a bit more oil or butter to the frying pan between batches. Continue this until all the batter is gone.