I can without a doubt say, my kids favorite breakfast foods are either pancakes, french toast or waffles. Anything that involves SYRUP, they love 🙂 Do you blame them?
One thing I really loved once I began milling my own grain, was knowing the flour I was using was packed full of nutrients! Where before, I was basically feeding my kids a bunch of empty carbs with very little benefit.
Knowing that the grains I am using has over 25 essential vitamins and minerals is so important to me. What I think many people don’t realize though is that even if you buy whole grain flours in the store, unless you MILL IT fresh, yourself… within 24 hours after it is ground, it loses 45% of all its nutrients, and within 72 hours, it loses 80-90% of its nutrients. So all those store flours are basically dead nutrients… that we are paying a lot of money for.
So! to wrap this post up 🙂 – I wanted to share with you one of our families staples… a super simple and yummy Breakfast Pancake… that involves very little prep… and makes enough to freeze and use throughout the week.
Here is what you need…
3 cups freshly milled flour
(I use hard white wheat but you could use red)
1 tsp. real salt
1 tsp. baking soda
2 1/2 tsp. baking powder
1/3 cup organic coconut oil
3 cups buttermilk
(or if you don’t have butter milk, I have a solution for that below…)
– Get 3 cups of whole milk, instead of buttermilk. I often DO NOT have buttermilk on hand… in these cases, making my own buttermilk is very easily done and actually less expensive. You would take your 3 cups of whole milk and mix in 3 tbs. lemon juice! If you don’t have lemon juice you can use white vinegar 🙂 – either one works but I do prefer lemon juice. Mix that into your milk and let it sit for at least 5 minutes… what I usually do while that sits, is gather the rest of the ingredients together as well as pre-heat my skillet.
2) In a large bowl mix together your dry ingredients.
3) I then mix all my wet ingredients together in a large measuring bowl. So milk, eggs, oil – all mixed together into one bowl.
4) I then pour all the wet ingredients into the large bowl of dry ingredients… and mix it up using a wisk.
5) Once well mixed and lumps are gone, you can begin cooking your pancakes. I have found that if you wait a few minutes after mixing everything, that the liquid will thicken a little bit, which makes it easier to pour. If you like a thicker pancake, you could easily add more flour… I however don’t have a preference 🙂 and neither do my kids… so its a fast process for us 🙂
6) I set my skillet to 300F
If you want to spruce up your recipe, you could add in some dark chocolate or blue berries while the batter cooks. I love dark chocolate personally…
Serve pancakes with your favorite syrup or even just honey.
This recipe makes A LOT of pancakes… for us, its enough for at least 2 meals maybe more… So after breakfast I let the pancakes cool on a wire rack, then store them in a freezer bag for later use. If 2 days down the road the boys want one, you just take what you want out of the freezer, nuke or toast and you are good to go.
Original Recipe adapted from the Bread Beckers Recipe Collection.