Acorn Flour Pancakes
Acorn flour pancakes can be light and fluffy, with hints of rich nutty acorns, if made properly.
Ingredients
- 3/4 cup acorn flour
- 3/4 cup white flour
- 3 Tbsp sugar or maple sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups milk
- 3 Tbsp butter melted
- 2 eggs beaten
- 1 tsp vanilla
Instructions
- Whisk the dry ingredients together.
- In a separate bowl, mix the wet ingredients, making sure to fully beat the eggs and distribute them into the milk.
- Add the wet ingredients to the dry and stir to combine.
- Pre heat a pancake griddle, butter it generously, and cook each pancake for 1-2 minutes on a side, until golden brown.
Notes
Vegan Option - If you'd like to make this vegan it actually works out pretty well. Substitute vegetable or nut oil for the butter, walnut oil, or another nut oil works wonderfully and adds to the flavor. For each egg, make flax eggs by beating 1 tbsp ground flax seeds with 3 tbsp water. (In this case, it'd be 2 Tbsp flax and 6 Tbsp water). Grease the pan with another type of oil of your choice.
Gluten-Free Option - If you do want to make this gluten-free, that's fine too. Simply substitute in 1 to 1 gluten-free flour in place of the white flour. I don't recommend making them with all acorn flour, I've yet to find a recipe that works well in that style (unfortunately).