This recipe is from pastry chef Karen DeMasco of Hearth in New York City and create a easy, simple breakfast.
- 3/4 cup (110 grams) chickpea flour
- 1 1/4 cup (175 grams) oat flour* See Note
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 1/2 cups buttermilk
- 1 cup plain whole milk yogurt
- 2 tablespoons pure maple syrup
- 2 large eggs, separated
- 2 ounces unsalted butter, melted
- In a medium sized mixing bowl, whisk together the flours, baking soda, baking powder, and salt to combine thoroughly.
- In a separate bowl, combine the buttermilk, yogurt, maple syrup, and egg yolks and whisk until they are smooth.
- Whip the egg whites either by hand or with an electric mixer with the whisk attachment until they are thick and stiff peaks form, about the consistency of shaving cream.
- Gently fold the whites into the buttermilk mixture. Add the buttermilk mixture and the melted butter into the dry ingredients and fold them together with a spatula until they are well mixed, but still slightly lumpy.
- Heat a griddle or cast iron pan over medium heat until a drop of water sizzles and cook the flapjacks, about a minute per side, until they are cooked through.
- Serve immediately or keep warm in a low oven until ready to serve.