Fluffy acorn flour pancakes
A delicious fluffy pancake made from 100% cold leached acorn flour.
Servings 2
Ingredients
- 1/2 cup finely ground cold-leached acorn flour (45 grams)
- 1/2 cup whole organic greek yogurt (*Maybe a little more, depending on brand and liquid levels/thickness - see notes in article)
- 1 duck egg or jumbo chicken egg
- 1/8 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- butter for frying pan and/or for top of pancakes
- pure maple syrup drizzled on top once plated
Instructions
- Mix dry ingredients together in one bowl. Mix wet ingredients together in another bowl. Then pour dry ingredients into wet ingredients and mix together thoroughly.
- Let batter sit for 10 minutes before starting to cook!If this is your first time making this recipe, consider doing one small test pancake before making a whole batch. If the pancake is too thick and heavy, add a bit more yogurt to the batter, mix in, and let sit for another 2 minutes before cooking. Put pan over medium heat on stovetop. Once heated, butter pan then scoop in pancake batter. With this recipe, we recommend making smaller pancakes, 3-4" in diameter. You may need to use a spoon to gently push down on the batter when you first put it in so the pancake isn't too thick. Cook for about 2 minutes on each side, or until lightly browned. Remove from pan, plate, and add butter, maple syrup, or toppings of your choice.