Everyone has asked me for this recipe. The motive is: they are the best and fluffy pancakes you’ll eat in your entire life. And they are simply to make, vegan and very intuitive (until this moment I always made the recipe “on eye” without the measures).
Before start, I want to say that we are reducing the white flour consumption. Because of this, the flour I used was a mix of 5 different ones but there is no problem if you use just white of whole wheat flour (as soon as I try it with the whole wheat flour I’ll post here). This tip is very nice one if you are trying to eat more healthy once processed flours are poor in nutrients and fiber – are basic empty calories. So, that’s the proportions I use to do my super flour:
White Wheat Flour – 2 parts
Whole Wheat Flour – 01 part
Spelled flour (auf Deutsch, Dinkellmehl Vollkorn) – 01 part
Whole Rye Flour (auf Deutsch, Roggenmehl) – 01 part
Chickpea Flour – 01 part
- 500 ml mixed flour
- 600 ml water
- 04 tbsp veg oil
- 01 tbsp vinegar
- 01 tbsp yeast
- Mix all the ingredients and add the yeast last)
- In a very hot anti-stick skillet, pour the dough into whatever size you want the pancakes
- After few seconds, turn back and voilà!