American Pancakes with Acacia Flowers
These fluffy American-style pancakes are lightly sweet and extra special thanks to fresh acacia flowers folded into the batter. The blossoms add a delicate floral aroma and make the pancakes feel a bit like spring on a plate. Serve them warm with a little extra sugar on top (or any toppings you love).
Batter Instructions
- Gently rinse the acacia flowers and pat dry. Remove any green bits/stems if they feel tough, keeping mostly the blossoms.
- In a mixing bowl, whisk together the flour, baking powder, sugar, vanilla sugar, and salt.
- Add the oat milk and coconut oil and whisk just until combined (a few small lumps are fine — overmixing makes pancakes tougher).
- Fold in the acacia flowers.
- Let the batter rest for 5 minutes so it thickens slightly.
Cooking and Serving Instructions
- Heat a skillet over medium heat and lightly grease it with a little coconut oil.
- Scoop the batter into the pan (about 2–3 tbsp per pancake). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, until golden and cooked through.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm with a little extra sugar on top (or your favorite toppings).
Notes
- Only use edible, unsprayed acacia flowers (and be careful with identification—don’t use unknown blossoms).
- Don’t overmix the batter — a few lumps keep pancakes fluffy.
- Medium heat is best: too hot browns the outside before the inside cooks.
- If your batter feels very thick, add a splash of oat milk. If it’s too runny, add 1–2 tbsp flour.
- Best eaten fresh, but leftovers reheat nicely in a toaster or dry skillet.
Equipment Needed
- Mixing Bowl
- Whisk
- Spatula
- Kitchen Scale
- Measuring Cups
- Strainer
- Skillet
- Stove
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