Fluffy pancakes with fruit salad (adapted from chef Julia Dunaway on YouTube)

I adapted this recipe with ingredients I had on hand roughly as follows:

1 cup Arrowhead Mills Organic Buckwheat Pancake and Waffle Mix (original recipe uses white whole wheat flour)

¼ cup almond flour

1 tablespoon arrowroot powder

2 teaspoons baking powder

1 tablespoon ground flax seeds

¼ teaspoon salt

1 ¼ cup oat milk (original recipe uses almond milk)

2 tablespoons maple syrup (original recipe uses date syrup)

2 teaspoons vanilla extract

Heat pan or griddle. (The original recipe says to heat to 325°. Since I don’t have a way to measure the temp on my electric griddle, I just heated to max temp and then turned down the heat to about ¾ max. Also, I did use a tiny bit of coconut oil to grease the griddle, so these are not 100% non-fat.)

Mix all dry ingredients with a whisk. Mix the oat milk with the syrup and vanilla. Add to the dry ingredients and mix just until combined. The batter is thick (a lot thicker than my usual pancake batter) and maybe a little lumpy.

Add ¼ cup of batter per pancake to hot griddle. Wait patiently! It takes a lot longer for this thick batter to cook through. Wait for all/most bubbles to pop before turning. Cook for a couple more minutes, turning heat down a little if necessary. Repeat until all batter is used.

I topped this with the JS fruit salad (see JS recipe book) and maple syrup. (I also added some leftover pumpkin seeds and craisins that I had, but I don’t think the seeds are JS compliant and they can easily be left out.)