What better way to start a Monday morning than with eggs, bacon and pancakes?! The recipe I made this morning is made using spent grains from a batch of dark beer.
For the most part when I use spent grains for baking, they have been dried and I have ground them into flour. Occasionally I will leave some whole and use them to replace oatmeal in a recipe or add them to a batch of granola.
These cakes got a shot of molasses and a dark brew grain.
I have some October Fest grains ready to go, I’m just not sure which special project to use them for. I am up for suggestions.
One thing I missed when I wasn’t able to eat grains was pancakes. I missed what I knew to be a “normal” Sunday breakfast. Bacon, eggs, fluffy pancakes and fruit. This became my new Sunday breakfast recipe, I know you will enjoy it too.
It’s very similar to my old wheat pancake recipe, but this is made of all almond flour instead. Even without the gluten the result if a fluffy cake. I have tried a few different recipes and they all turned out so flat. They stuck to the pan and by the time it was all said and done they looked like mangled, burnt, crapes. Imagine my disappointment; Sunday morning bad pancake hot dish. Not any more though!
I use cast iron for almost everything in the kitchen, if not that, it’s pottery or stainless steel. I’m sure this recipe would turn out great on a good non-stick pan but I don’t have them, so, good luck. I don’t use stainless for this recipe either. A good, well-seasoned cast iron pan with a little butter in the bottom will turn out the most beautiful pancakes from any recipe.
The kefir in this recipe was another act of desperation; no milk and had to have pancakes. It can be substituted for yogurt in equal amount. If you plan to use milk or buttermilk you will need to do a little more adjusting.
Now tie on an apron and enjoy making pancakes!