This is a variation on our regular Fluffy Pancakes only this recipe is salt, oil and sugar-free. This secret to the fluffiness is carbonated water. When using wheat flour, we love Einkorn. Considered one of the oldest grains known in the history of agriculture, we think it’s the most delicious in all kinds of baked goods. Einkorn also is the only wheat known to not have been hybridized. A non stick fry pan is necessary. We recommend Sensarte.
Ingredients:
1 cup flour: we use 1/2 cup organic white Einkorn and 1/2 cup organic whole wheat Einkorn flour
1/2 cup unsweetened plant milk: we use organic soy milk made with only soy beans and water
1 Tablespoon Apricot Butter (or other unsweetened, light colored fruit jam or puree)
1/2 cup no-sodium carbonated water (we make our own with a soda stream)
Directions:
Preheat oven to 200oF. Add about 1/4 cup of water to the nonstick pan and heat on medium heat. I do this to warm the pan gently so it will last longer.
In a medium bowl combine the flours. Add the plant milk and apricot butter to the dry ingredients and mix to incorporate. Gently fold in the carbonated water. There can be a few small lumps, the batter does not have to be perfectly smooth.
Remove the fry pan briefly from the heat to discard the heated water. Then return the pan to the burner on medium high.
Pour the batter on the pan to make a circle. We use a stainless steel ladle with about 1/3 cup batter to make about a 4-inch diameter circle. The back of the ladle can be used to quickly smooth the top of the pancake while the batter is still wet.
Cook the pancake for a couple of minutes. Air bubbles with appear on the the top as the batter dries. Carefully slide a silicon spatula underneath and flip to the other side. Cook for about another two minutes.
Place pancake on an ovenproof plate in the oven, covered with a stainless bowl to keep warm while making the rest of the pancakes. The remaining pancakes can be stacked on top.
Serve with warm berries. We take a bag of frozen berries, put them in an oven-proof bowl and warm them up in the oven.
This recipe makes about 6-8 pancakes, or two servings. We often double or triple the recipe to make more.