Pancakes! Pancakes! Pancakes!!!! | My Clean Cutting Board
Ok I was never a huge pancake fan growing up but I did love when my dad would wake up on Saturdays and make my sisters and I cheese logs. They’re huge thin pancakes filled with cheese and rolled into a log then covered in syrup. I liked pancakes more for the memory than for the taste. I was more of a french toast girl. It wasn’t until I began my organic journey a few years back that I began craving pancakes. Sometimes I’d even crave them for dinner. I had to find a way to make them naturally and as whole (do you know what’s in those Aunt Jemima boxes?) as possible. I went to my kind-of-far, local organic grocer BM Organics. I found sprouted spelt and sprouted wheat. I bought a big bag of sprouted spelt and gave pancakes from scratch a try. They were much easier than I thought and they were amazing. I added whatever little extras I wanted and of course topped it with real maple syrup. That’s it! Pancakes became a staple at my house. Luckily my husband didn’t mind eating them for dinner because lots of nights were pancake nights. Actually just the nights I didn’t want a 4 pot orchestra on my stove. I found Shiloh Farms has a great sprouted flour so I used them and their pancake recipe. The great thing about sprouted flour is that it digests like a vegetable so it doesn’t stay in your belly long if you know what I mean. I attached 2 recipes. The first one is when I wasn’t gluten free for all you wheat lovers (you can change that you know). The second one is for us gluten free folks. Enjoy!
Pancake recipe (adapted from Shiloh Farms)
- 1 cup Shiloh Farms Essential Eating Sprouted Spelt or Wheat Flour
- 1/2 tsp. Sea Salt
- 1 Tbsp. Baking Powder
- 1/4 cup Maple Syrup
- 1 Large Egg
- 2 Tbsp. melted Butter
- 1/4 cup plain Yogurt or milk
- 3/4 cup Water
- 1/4 cup of slivered almonds (optional)
- 1 teaspoon vanilla (optional)
- top with cheese or strawberries (optional)
Mix the combined liquid ingredients quickly into the combined dry ingredients just until blended.
Drop batter in 1/4 cupfuls onto a heated greased griddle. Cook until bottoms are golden and small bubbles start to form on top, 3-4 minutes. Flip and cook until the other side is browned, 1-2 minutes.
Serve topped with maple syrup. 4 to 6 servings.
But now I’m gluten free so I had to find a way to eat pancakes my way. That was a challenge. Not every gluten free flour works the same way. And not only that, but I can’t have potatoes or eggs. So I had to find alternate ingredients for them. Not an easy task AT ALL!!!
- 1 3/4 cups sorghum flour
- 1/4 cup buckwheat flour
- 1/4 cup almond flour
- 1/4 cup potato starch or tapioca starch
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon xanthan gum
- 1 cup almond or coconut milk
- 1 cup water
- 2 organic pastured eggs or **egg alternative (see below)
- 4 tablespoons organic coconut oil
- 1 tablespoon honey or raw agave nectar
- 1 teaspoon vanilla extract
**1 tbsp of ground flax seed + 2 tbsp water (let it sit for 1 minute)= 1 egg
Ok so I tried all of that but those ingredients are not fun to buy and these pancakes are not fun to make so I found a company that just puts everything together sans potato, egg, dairy, corn, peanut, and soy.