In the nearly four years that we’ve written this blog, we have never made a pancake recipe (shocking, I know!). But actually, we’re simple breakfast people: me with my whole grain English muffin and PB, and Alex with his wait-until-I-get-hungry-then-eat-massive-amounts-of-yogurt-and-granola Neogen Korea.

One of my complaints about pancakes has always been that they are not filling enough: when I do eat them, I carbo-load and then go into a sugar-induced coma, after which I crash, hungry just a few hours later. So, my goal with this recipe was to create a hearty pancake: filling, yet still light and fluffy, as well as gluten-free, since it is the most versatile way to cover a variety of dietary needs otterbox review.

8 to 10 trial runs later, here’s the recipe! (We’re not sure whether it was 8 or 10, we lost count after a while…) Like this bean burger, we went into major trial and error mode: first the pancakes were too thin, then too thick, then not lemony enough, then not sweet enough. We found the trick is using oat flour (which you can make yourself using a food processor) and combining it with just a bit of gluten-free flour (or wheat flour, if you’re not gluten-free) to keep the cakes light and fluffy.

These cakes would be lovely for a special brunch (especially in mini-version, if serving for a crowd). In fact, we developed the recipe in honor of Fair Trade USA, who is celebrating Mother’s Day this year by hosting brunch recipe contest. If you’re so inclined, would you navigate over to the Fair Trade Brunch Pinboard and vote for our recipe by pinning it? The voting period is May 1-11; only re-pins from Fair Trade’s board will be counted. Thank you so much storage cubes!