P is for Pancakes!

Okay, so P is actually for Pinterest. Which is where I found this pancake recipe. I made these one morning last week and Abby requested them again a couple of days ago. We've now had them 3 times in the past week - made fresh twice and reheated from frozen once. They are delicious and super easy to modify, depending on what you have or what you like. Here are two versions we've enjoyed so far:

Lemon Buttermilk Pancakes

• 1 C "flour"
• The original recipe uses  1/3 of 3 different types: almond meal, quinoa flour, and oat flour. I've used a combination of: organic ground flax seed, oat bran, oat flour, and whole wheat flour
• 1 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 2 local, antibiotic-free eggs
• 1 C buttermilk
• I've made this 2 ways: 
• 1/2 C organic plain yogurt + 1/2 C buttermilk
• 1/2 C buttermilk + 1/4 C organic plain yogurt + 1 mashed organic banana
• 1/2 tsp vanilla
• 3 T fresh organic lemon juice
• Zest of one organic lemon
• 1 T melted coconut oil
• Combine dry ingredients
• Separate eggs
• Combine wet ingredients and egg yolks
• Mix wet and dry (omitting egg whites)
• Whisk egg whites until soft peaks form
• Fold in egg whites
• Use extra coconut oil to grease nonstick pan for cooking

I omitted the sugar from the original recipe - the syrup took care of the necessary sweetness as did the mashed banana in one version. I did make a yogurt sauce as suggested - organic plain yogurt, squeeze of fresh lemon juice, squeeze of fresh orange juice, and some local honey. The girls are looking over my shoulder at this very moment - looks like it might be pancakes again today!