Pancakes

Whole Family Recipes—For the Childbearing Year & Beyond

Each Friday, I will share a recipe from our community cookbook. Contributors include doulas, midwives, moms, dads, and other supporters of the Center.

From Kelly Trumble

Breakfast wouldn’t be breakfast around my house if there weren’t some pancakes cooking. These are hearty cakes. I make a big stack in the morning and leave them on the counter for all-day grazing, or you can freeze them for when you don’t feel like making breakfast (just pop them in the toaster to thaw). I soak the flour mixture the night before for nutrition boosting and to save time in the morning.

¾ cup freshly-ground whole wheat, spelt or kamut flour
¼ cup oats
¾ cup milk
¼ cup yogurt
1 teaspoon sweetener of choice (rapadura and honey work really well)
1 tablespoon olive oil, coconut oil, or melted butter
1 teaspoon baking powder
½ teaspoon salt
1 egg, beaten (optional)
1 mashed banana (optional—can use this in place of the oil and sweetener)
grated apple or berries (optional)
cinnamon (optional)
1 teaspoon vanilla (optional)

Stir together the first four ingredients. Cover with a towel and leave on the counter overnight. In the morning, blend in the remaining ingredients. Don’t be afraid to get creative here. Cook on a lower setting and longer than you would for non-soaked pancakes. If you don’t use all of the batter the first day, stick it in the fridge overnight. The next morning, add ½ teaspoon of baking powder to pump some fizz back into that batter and it’ll make perfectly respectable pancakes on day two.

Serves 4

Posted by Patty on May 14, 2010 • Filed under Whole Family Recipes (Fridays)
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