My favorite science project in the second grade was making volcanoes. We covered soda bottles with paper mache and painted them black, then added a few drops of red food dye and baking soda to the center of our makeshift mountains. We watched excitedly as our teacher poured vinegar into the baking soda mixture and caused the infamous chemical reaction. To our eyes, the bubbly red foam became fiery lava, pouring out the top of our volcanoes.
Luckily, the same chemical reaction that creates lava in classrooms can also be used to create fluffier baked goods in the kitchen. Vinegar is often used as a leavening agent, collaborating with baking soda to help cake, bread, or pancake batter rise.

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In this recipe, I used Butter olive oil from Genesis Kitchen. This flavored extra virgin olive oil is vegetarian and completely dairy free, making it an excellent treat for those of us who cannot tolerate dairy in our diets. Vermont Maple balsamic vinegar is the secret key ingredient in making these gluten free pancakes extra fluffy. Enjoy, and have fun!



Maple Balsamic and Teff Pancakes

1 cup teff flour
1 cup oat flour
1.5 cup milk of choice (I used oat)
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon molasses
2 teaspoon Vermont Maple balsamic vinegar
2 tablespoon Butter olive oil

Mix dry ingredients in a bowl. Add wet ingredients and mix well. Heat skillet to medium and pour batter in, making pancakes fairly thin as they will rise. Let cool for a minute on wire rack. Top with peanut butter, fresh fruit, coconut butter, honey…