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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Julie
Julie Smith is the Education Director for the Joseph Smith Foundation. She is the former owner of the Glenn J. Kimber Academy in Lehi, Utah. Julie served as a regional trainer—establishing 18 schools in Arizona, Idaho, and Utah. She is a certified teacher for The Thomas Jefferson Center for Constitutional Restoration (TJC) and taught the Making of America seminars written by W. Cleon Skousen and Glenn J. Kimber. Some of her children also traveled across the nation, assisting in teaching during these seminars. Julie taught history and Book of Mormon classes for 10 years. Julie is the mother of 5 children and grandmother to 7. She homeschooled for over 27 years, working through family challenges including pornography addiction, testimony faith crises, and teenage rebellion. She writes and teaches on strengthening the family, working with troubled youth, practically applying the teachings of scripture and the Prophet Joseph Smith, and celebrating higher standards. In her spare time, Julie also enjoys gardening, managing her .5-acre homestead, and hosting Sunday dinners with her family! Her home is a revolving door of guests and friends as her family hosts cultural celebrations and teaching events.
