Y’all, pancakes – done right – are a healthy food!
Need proof?
Freshly milled grains are abundant in fiber, Vitamin E and Glutamine; all are necessary for a healthy gut! Vitamin E is a challenge to obtain aside from freshly milled flour, wheat standing as one of the most prolific sources of this crucial vitamin! When you dollop pastured butter on those pancakes, you add in conjugated linoleic acid, or CLA for short. CLA is an essential fatty acid and happens to be an excellent metabolism booster and fat burner! Now, no claims that pancakes will cause you to drop a dress size but a little CLA from butter sure would be tasty! CLA can also act as an anti-inflammatory agent. Drizzle on Grade B, organic maple syrup and you’re partaking of rich minerals like manganese, which plays a role in energy production, brain and nerve function. Magnesium, calcium and potassium, minerals present in maple syrup, contribute to to maintaining normal blood pressure levels.
On with the recipe!
Healthy Pancakes
- 4 cups freshly milled flour (hard red or hard white wheat, Kamut or a blend)
- 4 cups buttermilk, milk, kefir or water (buttermilk adds dimension and fluff)
- 4 organic, pastured eggs
- 1 teaspoon Real Salt
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon (optional)
- 2 teaspoons baking soda
- 3 or so Tablespoons butter or coconut oil (for greasing your griddle)
Mix all dry ingredients. Take care to sift or whisk out any clumps of baking soda. Mix all wet ingredients. Burrow a well into your dry ingredients and pour in the wet. Stir until fully incorporated.
“Hot pan, cold oil!” My Mama always told me that growing up; she was right! Food won’t stick!
So. Pre-heat your griddle very well!
Pour pancake batter onto griddle in single serving size amounts. Flip when bubbles begin to pop and edges are barely browning.
Pancakes – Well Made Wellness
Remove from heat. Serve with butter and syrup! These go fast, but if you have leftovers they freeze and reheat beautifully.
This recipe meshes the countless pancake versions I’ve tried over the years to create my favorite style! Not too fluffy, not too flat. Just the right sweetness for breakfast and breakfast for dinner!
“How sweet are Your words to my taste,
sweeter than honey to my mouth!”
Psalm 119:103 MEV
With love and butter,
Jessica
YUM! These sound great. A lot like Grandy’s pancake recipe (he didn’t know about milled flour, of course, but he used the buttermilk and the soda. The one more step he did was to retain the egg whites when mixing the batter. He’d beat the white stiff, then gently fold the stiffened egg whites into the batter. It really lightens the pancakes up 🙂 Thank you for posting and sharing your dietary knowledge! 🙂 BLESSINGS!
I’ll have to try that soon, thank you!
Thanks for the tip, I will have to try that!
Sounds delish! How many pancakes does this recipe make?
Good question! Using a scant 1/4 cup per pancake, this recipe makes 15-20. I normally double the recipe. Happy baking!
A single recipe will make 12-15. I normally double or triple the batch and freeze the extras for weekday breakfasts!
Good info! I didn’t need convincing to eat pancakes. Cal LOVES pancakes
Well. Now you can have your pancakes guilt-free! With lots of love and butter and syrup!
Wow! This looks so yummy. I am excited to start trying some of your recipes.
Good for you! Let me know how it goes!