I don’t know who loves pancakes more, me or the kids. We do them a lot for dinner with eggs and bacon. If I have leftover I either put them into a bag and heat up for breakfast the next day, or I put them into the freezer in stacks of two between wax paper.
To cut down on preservatives and colorings we try to use 100% Maple Syrup, which is more expensive, but a little goes a long way! Plus, I use soft white wheat berries on the “pastry” setting in my wheat grinder.
Depending on what we have on-hand I try to make each batch a little different by adding seasonal ingredients. Here are a few of my favorites.
- 1/4-1/3 cup chocolate chips (we use mini’s)
- sweet potato puree (substitute for oil or butter)
- applesauce (substitute for oil or butter)
- fresh blueberries
- 3 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons turbinado or sugar
- 2 eggs, beaten
- 2 cups buttermilk or milk
- ¼ cup oil or melted butter
- Combine all the dry ingredients: flour, baking powder baking soda and sugar in a bowl. Mix the eggs, milk and oil/butter in a separate bowl.
- Add egg mixture to flour mixture and stir until just mixed.
- Cook on a greased non-stick or cast iron pan or griddle.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.