Well it's official! I'm addicted to fluffy pancakes!
I've always been a lover of thin crepes and pancakes because that''s the way my grandma and mother makes them. And when I've tried the american style ones, back in the days, I wasn't happy at all with the taste. Too much refined sugar, no much of the flavor. But last week I had them in mind, maybe because too much Instagram? :)) And so far I've tried variations like rye, whole wheat, whole and white spelt and buckwheat but the winners are whole wheat and whole spelt. They get an amazing flavor due to the whole flour, it's so earthy and slightly sweet. Toppings are so great as they add so much interest. You can go for chocolate, banana and chia jam, honey and raw fruits, dried fruits and nuts or seeds. You can top them with plain yougurt (vegan or non vegan option) and fresh berries. What a dream!
I had some leftover of a hibiscus infused honey which was so great but plain honey would be amazing too. Use your favorite sweeter but don't forget about the lemon zest. That's the secret ingredient!
Start by mixing the dry ingredients, then add the almond milk/water and oil. Adjust the liquid as you like [ if the batter is really liquid, the pancakes will be more puffy, if the batter is a bit thicker, they will become more dense]. Stir really well until there are no clumps in it. Cook the pancakes on a medium heat, and stack them up on top of each other to prevent dryness.
To serve, top with everything you have on hand. I used sliced banana, pomegranate seeds, raw hazelnuts, freeze dried blackcurrants and drizzle of honey.