📝 About This Recipe
Harness the ancient nutritional power of the lupin bean with these incredibly fluffy, high-protein pancakes that redefine plant-based breakfasts. Lupini flour offers a unique, slightly nutty earthiness and a vibrant golden hue, creating a stack that is as visually stunning as it is satisfying. This recipe balances the dense protein of the legume with aromatic vanilla and bright citrus notes for a sophisticated, gourmet start to your day.
🥗 Ingredients
Dry Ingredients
- 1 cup Lupini Flour (finely sifted to remove clumps)
- 1/2 cup Almond Flour (super-fine blanched for texture)
- 1/4 cup Tapioca Starch (helps with binding and fluffiness)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Ground Cinnamon (optional, for warmth)
Wet Ingredients
- 3/4 cup Unsweetened Almond Milk (at room temperature)
- 1 teaspoon Apple Cider Vinegar (to react with the leavening)
- 2 large Flax Eggs (2 tbsp ground flax mixed with 6 tbsp water, set for 10 mins)
- 2 tablespoons Maple Syrup (grade A dark for depth)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Lemon Zest (freshly grated)
- 2 tablespoons Melted Coconut Oil (plus extra for the griddle)
Toppings
- 1/2 cup Fresh Blueberries
- 2 tablespoons Roasted Pistachios (crushed)
- 1/4 cup Extra Maple Syrup (for drizzling)
👨🍳 Instructions
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1
Begin by preparing your flax eggs: mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water in a small bowl. Let it sit for 10 minutes until it reaches a thick, gelatinous consistency.
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2
In a large mixing bowl, whisk together the lupini flour, almond flour, tapioca starch, baking powder, sea salt, and cinnamon. Sifting the lupini flour is crucial as it tends to clump.
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3
In a separate medium bowl, combine the almond milk and apple cider vinegar. Let it sit for 2 minutes to create a vegan 'buttermilk'.
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4
Add the flax eggs, maple syrup, vanilla bean paste, lemon zest, and melted coconut oil to the buttermilk mixture. Whisk vigorously until well combined.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together using a spatula.
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6
Be careful not to overmix! The batter should be thick and slightly bubbly. If it feels too dry, add almond milk one tablespoon at a time.
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7
Let the batter rest for 5 minutes. This allows the lupini flour to fully hydrate, which improves the final texture significantly.
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8
Preheat a non-stick griddle or large skillet over medium-low heat. Lightly coat the surface with a small amount of coconut oil.
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9
Scoop approximately 1/4 cup of batter onto the griddle for each pancake. Use the back of the spoon to gently spread it into a 4-inch circle.
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10
Cook for 3-4 minutes on the first side. Look for small bubbles forming on the edges and a matte appearance on the surface before flipping.
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11
Carefully flip the pancakes using a thin spatula. The underside should be a beautiful golden brown. Cook for another 2-3 minutes on the second side.
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12
Transfer the cooked pancakes to a wire rack or a warm oven (200°F) to keep them crisp while you finish the remaining batter.
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13
Stack the pancakes high and garnish with fresh blueberries, crushed pistachios, and a generous pour of maple syrup.
💡 Chef's Tips
Lupini flour has a naturally bitter edge; the lemon zest and vanilla in this recipe are essential to neutralizing that and bringing out its sweetness. Always cook these on medium-low heat; because of the high protein content, they can brown quickly on the outside before the center is set. If you find the batter too thick, don't be afraid to thin it with a splash more milk; lupini flour absorbency varies by brand. For the fluffiest results, ensure your baking powder is fresh and active. Store leftovers in the fridge for up to 3 days and reheat in a toaster for a crisp exterior.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea to complement the lemon zest and vanilla notes. Serve alongside a bowl of coconut yogurt topped with hemp seeds for an extra protein boost. A side of fresh mission figs or sliced pears adds a wonderful Mediterranean touch. For a savory twist, omit the syrup and top with avocado slices and a sprinkle of dukkah spice. Enjoy with a glass of freshly squeezed blood orange juice for a vibrant breakfast experience.