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  • Writer's picturecoffeeandwoodsmoke

still (and oat & almond pancakes)

driving over ice-glazed roads under a sky quilted white, seams stitched with blue. contemplating the state of the world, which, perhaps, isn’t the way to start the week off right.

instead, back home, i focus on the criss-cross maze of deer tracks etched across the snow. last night i was awakened by the resounding clang of antler against gutter; a buck searching for edible browse alongside the house. today: a bald eagle, silhouetted against the sky, perched high among fractal branches; watching everything that passes through keen eyes.

icicles hang from the eave, lengthening, fattening, then thinning depending on the sun’s whims. winter tucked in, at home in the north country.

oat & almond pancakes

winter weekend mornings mean pancakes or waffles. i tend to default to waffles; being able to leave them unattended till the iron beeps feels like a luxury. but these pancakes may tip the scales just a bit. oat and almond flours provide a nutty and hearty base, while whipped egg whites lighten them up and provide a fluffy bite. i hope you enjoy them!


  1. 1.5 C (180 g) oat flour

  2. 1 C (112 g) almond flour

  3. 1/4 C (50 g) sugar

  4. 1 1/8 t baking powder

  5. 1/2 t baking soda

  6. 3/4 t salt

  7. 4 eggs, separated

  8. 1.5 C milk (or alternative milk of choice)

  9. 1 t vanilla extract

  10. butter or coconut oil (for the pan)

to prepare:

  1. whisk together the oat flour, almond flour, sugar, powder, soda, and salt in a medium bowl.

  2. add the egg yolks, milk, and vanilla and stir to combine.

  3. in the bowl of a stand mixer, whisk the egg whites until soft peaks form.

  4. fold the egg whites into the flour mixture (you can do this in two batches to make it easier). to keep the pancakes extra fluffy, be sure not to overmix!

  5. heat a cast iron or stainless steel frypan over low heat.

  6. melt some butter or coconut oil in the pan, coating bottom.

  7. pour about 3-4 Tbsp of batter (per pancake) into the pan.

  8. cook until the bottom is golden brown, 2-4 minutes (usually my cooking time goes down the more pancakes i make, as the pan gets and stays hot). flip and cook another 2 minutes or so on the other side, till it too is golden and the pancake is cooked through.

  9. repeat with the remaining batter.

  10. serve warm with maple syrup, yogurt, fruit, nuts, chocolate drizzle … the possibilities are endless! enjoy.

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