Red Velvet Heirloom Pancakes
Red Velvet Heirloom Pancakes
Rated 4.0 stars by 2 users
Ingredients
- 2 cups emmer flour (emmer is an ancient high-protein wheat; spelt or whole-wheat flour can be substituted)
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- 1 cup whole-milk yogurt
- 1 cup water
- 2 tsp baking soda
- 1/2 tsp Celtic sea salt
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2 Tbsp Dr. Cowan’s Garden A2/A2 ghee or butter, melted
- 1 egg
- 1 cup fresh or frozen blueberries
- 1 over-ripe banana, cut into small chunks
- Heavy cream (optional)
- 2 Tbsp coconut oil
- Butter, jam or maple syrup to taste
Directions
Mix together the emmer flour and Beet and Threefold Blend powders. Add the yogurt and water and stir gently to combine completely. Cover with a towel and leave out overnight.
In the morning, add the baking soda, salt, melted butter, egg, blueberries and banana to the batter. Stir to combine completely. If too thick, add heavy cream (or water) as needed.
In a large skillet, heat coconut oil over medium heat until hot. Turn heat to medium-low. Spoon large dollops of batter into the pan and simmer until brown on both sides and cooked through.
Serve with additional yogurt, butter, jam or maple syrup.
Recipe Note
Dairy-free? Substitute the yogurt with a plain, unsweetened almond, oat or coconut yogurt (I prefer almond as the taste is neutral) and substitute the butter with your favorite vegan butter.
Gluten-free? Substitute with your favorite all gf flour/flour blend. If needed, use heavy cream or milk of choice in small increments, until the batter is thin enough to spread, but thick enough to hold its form.
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Sounds delicious. I always add A2 buttermilk to my pancakes along with extra egg yolks and sprouted ground chia/flax seeds. I cook in coconut oil and top with cream sweetened with monk fruit. It is heavenly!
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