Dawen

...with no strange egg replacements! It almost sounds too good to be true. Recipe from here.



1 cup flour [The recipe works with spelt, white, gluten free all purpose, or oat flour, per original post.]
6 tbsp rolled oats, or 1/4 cup additional flour
2 1/2 tsp baking powder
1/8 tsp baking soda
scant 1/2 tsp salt
3/4 cup milk of choice or water, or more as needed
2 tsp white vinegar
1 tbsp oil or nut butter, or omit for fat-free
1-2 tbsp sugar or sweetener of choice (can omit for savory)


To make the pancakes, stir dry ingredients in a bowl, then stir in remaining ingredients. For extra fluffy pancakes, let the batter sit 10 minutes to thicken. Or if thinner pancakes are desired, you can skip that step and add more liquid to thin out the batter. Some flours will need more water than others, so add more until you achieve a pancake batter.

Grease a nonstick skillet well and heat on medium. When the pan is hot (test by adding a drop of water – the pan is ready if it sizzles), drop small ladles of batter and press down. Don’t make the pancakes too big, or they’ll be done on the edges before the centers cook. If desired, press a few berries or fruit slices into each pancake, or sprinkle on some chocolate chips.

Using a spatula, flip when edges begin to look dry. Let them cook for an additional minute or so before removing from the heat. Re-grease the skillet after each set of pancakes, to prevent sticking.

To save time in the morning, you can make up the batter the night before if you wish and refrigerate in a covered bowl. Or leftover pancakes can be frozen to thaw and enjoy at another time.