How to Make Healthy Pancakes
If you've read the post about how much healthier properly prepared grains are, yet are like me and sometimes forget to think ahead so your pancakes/waffles are ready for breakfast, then you can do what I do now – keep some sprouted flour in the freezer! (Learn more about sprouting/grinding your own grains for sprouted flour here or if you know you won't do that, you can buy sprouted flour here.)
Any recipe will work:
You can use any basic pancake/waffle recipe you like, and then just use healthier ingredients. Here's a recipe in case you don't feel like hunting for yours…
Last Minute Pancakes/Waffles Recipe
- 3 1/2 cups flour – use as much or as little whole grain flour as you like. I use half and half. Half organic unbleached white buy that here, or my new favorite: Einkorn flour, and half sprouted whole grain flour. Again: buy sprouted flour here or buy sprouted wheat berries and grind them yourself. (Be sure to use sprouted whole grain pastry flour from soft wheat berries, as it makes a lighter pancake. Hard wheat is used more for baking breads.)
- 2 Tablespoons baking powder get aluminum-free baking powder here
- 4 eggs pastured eggs are best
- 2 cups milk depending on how much sprouted flour you use, you may need a LOT more milk
- 2 teaspoons vanilla I use organic
- 1 teaspoon sea salt
- I mix it all up in my Bosch (Get the Bosch here or read here why I love my Bosch – I love that I can turn it on and walk away and don't have to stand there holding the hand mixer anymore! I fried them in virgin coconut oil for extra nutrition (and nice crispy edges), and didn't taste the coconut at all. If you're worried about it, you could use the refined coconut oil with no taste or smell.
- This makes enough to feed a big family OR cook leftovers only 'til lightly brown, then freeze in between waxed paper in a freezer baggie – an easy and fast breakfast, just pop in the toaster.
More you might like:
- Check out my other breakfast ideas
- Find out why you should avoid fast food
- Here's everything you need to know and more about essential oils
photo by WayTru
Kelly the Kitchen Kop says
Yes, you certainly have your own set of challenges, that’s for sure, but wow, what a greater set of blessings! 🙂
We could learn a lot of good kitchen tips from you, keep commenting!
I just had to add my own little perspective on your pancake recipe.
I had to chuckle to myself when I read your comment about the recipe (using 3 1/2 c flour) being enough for a large family or to put in the freezer. When I make pancakes for my family, I use 6 cups of whatever flours. Sometimes I may have a few pancakes left over, other times not! Perhaps I should mention I have 9 children.
I experience a similar chuckle when making the egg bake recipe you posted a month or so ago. (Very Good, BTW!) But the idea of making a pan, individually freezing extra, and reheating in a toaster oven always cracks me up. Usually I make two pans and depending how picky my kids are being, I often have nearly a full pan left. I cover it and put it in the fridge. When I’m ready to reheat it, I fire up the regular oven, drizzle a bit of water over the eggs,recover and reheat for 25-30 minutes.
Unfortunately, one of the drawbacks of cooking in this volume constantly, is that it takes much longer to re-stock a kitchen with “good” pans. I regularly use lots of pans for one meal. And unfortunately, I still have mostly thin aluminum bread and cake pans, cookie sheets, etc.