wholeliving

By pattie_d

Ingredients

• 1/2 cup superfine brown rice flour
• 1/4 cup chestnut flour
• 1/4 cup almond flour
• 1 tablespoon baking powder
• 1 1/4 teaspoon chia seeds, ground
• 1/2 teaspoon fine-grain sea salt, plus a pinch for egg whites
• 2 large eggs, yolks and whites separated, at room temperature
• 2 tablespoons cane sugar
• 3/4 cup unsweetened almond milk (preferably homemade)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1 tablespoon unsalted butter
• Sauteed Plums: Makes about 2 cups ( Pears can be substituted for plums)
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract or scraped vanilla bean
• 2 cardamom pods, crushed
• 1 pound plums, pitted and sliced into wedges
• 2 tablespoons maple syrup
• Pinch fine-grain sea salt
• Directions
• In a medium saucepan, warm butter over medium-high heat until it begins to brown, about 3 minutes. Add vanilla and cardamom, then remove from heat and stir. Let stand 10 minutes.
• Add sliced plums, maple syrup, and salt, and cook over medium heat until juicy, about 3 minutes.

Details

Servings 10
Adapted from wholeliving.com

Preparation

Step 1

In a medium bowl, whisk together flours, baking powder, chia, and salt.

In another bowl, whisk together yolks, sugar, almond milk, oil, and vanilla and almond extracts.

Whisk yolk mixture into dry ingredients.

In a small bowl, whisk whites with a pinch of salt until soft peaks form, then gently fold into batter.

Warm butter in a cast-iron pan over medium heat. For each pancake, ladle in 1/4 cup batter and cook until bubbles appear in center and edges are set, 2 to 3 minutes. Flip and cook until golden brown, 2 minutes more. Serve with Sauteed Plums in Maple Syrup.