So, I've made these pancakes twice in the last few weeks because I hit my peak in running mileage and had a good excuse to eat more on Saturdays.
This recipe comes straight from Tina at Carrots 'n' Cake. I only have to make a few edits and this consistently produces the yummiest, fluffiest hot cakes. She claims her recipe makes eight pancakes, but she must be flippin' some mammoth cakes, 'cause this produces over a dozen fluffy goodies for me.
I replace the flour with oat flour, the sugar with maple syrup, the soy milk with almond milk, and the canola oil with olive.
Then, I subsequently slather them in either jelly or peanut butter (sometimes both) and real, pure maple syrup (not Mrs. Butterworth's).
Last time I made these, I only had one cup of oat flour, so I subbed the rest with buckwheat flour. Although it may not sound like it, buckwheat flour is actually gluten free. It's a completely different grain that's ground up into a flour for gluten free baking. Yay.
If you are someone who likes to experiment with alternative baking, you know that buckwheat tastes just fine but looks mighty fugly.
It's a very dark flour, so it makes whatever you're making look gray and dark. You can't really tell in this picture...I blame that on poor lighting and below average photography.
Once these cakes cooked up, they looked fine. The mixing process required a bit of faith on my part, though, because I nearly lost my appetite. I say nearly because it takes a lot for that to happen.
So, there you have it. Mix yourself up some flapjacks, slather them with something delicious, and consume immediately. While you're at it, have fun being bad.
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