NOTHING “STACKS” UP LIKE PANCAKES
Take a great recipe, some fundamental pancake-flipping skills, and a bunch of toppings and you have yourself a happy family standing around the kitchen island waiting to be served a stack with syrup dripping down the sides.
In my home as a young child, the same excitement existed as we enjoyed these sweet-milk pancakes daily it seems. There it would lay in the pan bubbling and sizzling, so thick and good, it was a delicious sight to look on. My mother would always be experimenting with different types of flour, and if memory serves me right we even tried brown rice flour. Pancakes were such a regular breakfast item that my little sister proudly decided that her name was to be called “pancake.”
Unfortunately, I raised my older children on quick mixes, margarine, and fake maple syrup. In the last few years, we have found a new way of eating closer to that of the Word of Wisdom. We now love our whole wheat pillowy pancakes made from scratch especially griddled in butter or coconut oil. (When using butter or coconut oil it will form crunchy edges!)
Recently we have learned to just leave the leftover pancakes on the counter to enjoy later throughout the day. We just add Peanut Butter and Jelly or leave them plain and roll them on the go.
Try these and see if you too, love this recipe as much as we do!
WHOLE WHEAT PANCAKES
2 cups Whole Wheat Flour
1 Tbsp. Baking Powder
½ tsp Sea Salt
3 Tbsp Organic Cane Sugar or Honey
3 Tbsp Coconut oil
1 egg
2 cups of Almond milk
*optional cinnamon to the batter
INSTRUCTIONS
Heat griddle to 350° and lightly butter it once ready to make pancakes.
In a large mixing bowl, whisk all ingredients until blended. A few lumps are just fine.
Use a 1/4 cup to drop pancake mix onto a lightly greased griddle or skillet. You can also use an ice cream scooper if you wish to make smaller pancakes.
Once you see bubbles, flip the pancakes (roughly 3 minutes per side).
Serve pancakes with fresh fruit and warm syrup.
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