Pancakes for a Hungry Homestead
I'm not the greatest cook... honestly, when I first got married my poor husband put up with quite a bit of terrible food. But learning how to make very tasty, healthy home cooking became a passion of mine. Pancakes were no exception. I wanted pancakes... and not just any pancakes; I wanted mouth-watering pancakes that my family would beg for. You know, the kind that are BETTER than the ones at the restaurant. And that's exactly what I found...
My Pancake philosophy is....
If my food at home isn't BETTER than the store-bought stuff, then it's simply not good enough. But... drumroll.... I want it healthy. So I took a recipe that wasn't very 'healthy' and perfected it, then worked inch by inch until I had transformed it into exactly what I wanted. Healthy, SUPER tasty, and mouth-wateringly delicious. Ask my husband and my son, they'll tell you that they'd take my homemade pancakes over any other pancake out there. *super smile*
So here's the recipe:
1 1/2 cups of whole grain white wheat flour (and yes... there really is such a thing as 'white' whole grain flour)
1 Tbs. organic cane sugar
1/2 tsp. salt
2 tsp. aluminum free baking powder
1 cup of frozen blueberries
1 cup of walnut pieces
1 cup soy milk (you can also use regular milk)
1 cup water
1 Tbs. Lemon juice
Pour soy milk, lemon juice and water into a bowl. Stir together and let sit.
In a separate bowl, mix together flour, sugar, salt and baking powder. Pour milk mixture into flour mixture and stir just until blended. Add walnuts and blueberries immediately, stir and pour pancake batter into heated skillet that has been coated with coconut oil. Top with maple syrup. ENJOY!
Adapted from Contemporary Artisan's Collection
Here is a video of our family making this recipe for breakfast just the other day. Enjoy!