I absolutely adore these pancakes. For years I had been using oat flour… just because the need and desire to limit wheat flour products came about.. while still maintaining some sense of good ol American eating normalcy.
The pancake… you can’t get rid of the pancake for breakfast. Or the waffle. Especially on Sundays.
One day last week while shopping, the grocery store that normally carries the oat flour I use in my pancakes, had run out. I opted to try something new and low and behold there she was was. A bag of dark Rye flour sitting in the same space my normal oat flour had resided in. I chose the dark rye, and forever more broke up with the Oat Flour.
So let’s get to pancake making!
2 medium-large slightly over-ripe bananas
2 cups whole rye flour
1 teaspoon baking powder
1 tablespoon InThe Kitchen with Scotty “More Than Pumpkin Pie” Spice or 3 teaspoons cinnamon and 1 teaspoon nutmeg
2 large eggs separated, room temp
3/4 cup milk (I used skim)
2 tablespoons dark agave nectar
1/4 cup grapeseed oil
2 tablespoons vanilla
1/2 cup chopped roasted pecans
- You’ll need three mixing bowls: One for wet, one for the other for dry ingredients, and a clean metal bowl to whip the egg whites. You’ll also need a tried and true pancake griddle, heating up, along with cooking spray or butter. In your dry bowl combine the rye flour, baking powder, and More Than Pumpkin Pie spice or spices. Stir to blend evenly.
- In your wet bowl add the bananas and begin mashing with a masher (potato masher), until you have a nice lumpy pulp. To that add the oil, vanilla, agave nectar, and the two egg yolks. Mix with a whisk or wooden spoon until smooth and syrupy.
- Now remember, you have to a a clean, grease free, metal bowl, for the egg whites. Not one drop of egg yolk, oil or butter can be in the egg whites. They will not whip to desired meringue consistency. Ever. Whip the egg whites to medium stiff peaks.
- In batches Sprinkle the dry mixture into the wet a bit at a time. Mix in and add a splash of milk to keep the batter loose. Keep doing this until all the dry and the milk are completely mixed in.
- Next, begin folding in the egg whites. Add a bit at first and vigorously mix in to loosen the batter. Then add the remaining egg whites and gently fold in completely creating a light fluffy batter. Fold in the roasted pecans as well.
- Once the griddle or fry pan is hot and oiled scoop out 1/2 cup portions of the batter and begin to cook your pancakes. Flip and cook the next side once bubbles start to appear on the surface. This recipe will yield approximately 8- 1/2 cup pancakes.
- Pour on your favorite syrup or enjoy like I do with the addition of a hard fried egg on top!