Our mornings and days go better around here when we all have a great start: a good breakfast. There are so many components I’ve discovered that make up a good breakfast, meal options, and ideas. I’d like to focus on pancakes.
Let’s start with the good old standby: traditional pancake mixes. Most of us grew up eating pancakes made from a mix and a bit of water or milk. Krusteaz, Bisquick, Aunt Jemima, are some of the most popular. I’m not going to say that they are all bad, there are products out there that are trying to offer healthy alternatives for pancake mixes. Yet, let us remember last year, when there was a pancake mix scare: salmonella found in Aunt Jemima mixes. I think the scariest part is that the first releases were all just saying there was a potential health risk, but they couldn’t say what the exact problem was.
As with any processed food, there is that possibility of contamination, (did we not learn that from the peanut butter scare). Not to mention, the ambiguity that is allowed with the naming of ingredients. There are more and more ingredients that are chemically created, accepted by the FDA and organizations looking out for our health, and simply given names such as “natural additives” and “flavorings.”
Though I don’t believe that there is an absolute guarentee that our food is completely safe, making as much as we can at home will eliminate many dangers and give us more confidence in what we are eating.
Using the best ingredients we can find and being aware of our family member’s food allergies or intolerances, will make for a better breakfast, a better day. Whole grains, whole foods are the place to start. I’m going to share our favorite pancake recipe. It is geared toward those with wheat intolerance, yet delicious to friends and family that can tolerate wheat. Substitute your favorite healthy ingredients and enjoy pancakes for breakfast, snacks, or add some nut butter or (nut pulp) and eat at lunch. Use the mix for waffles, add extra milk and make crepes. So many possibilities.
1 1/2 c almond milk
1 c rolled oats
1/2 c spelt flour (if wanting gluten-free, just add another 1/2 c gluten-free oats)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 c nut butter (or nut pulp)
1/2 tsp salt
2 tbs butter
1 egg
We always start with some coconut oil on the pan. It adds a sweet taste and is oh so good for you. Mix milk and oats in blender and then add remaining ingredients. Let the mix sit for a few minutes so the oats can expand. The kiddos also love it when we add a few chocolate chips in each pancake. Have you tried carob chips? They a great alternative.
Now that we make our almond milk from scratch, I have been using the almond pulp in our pancakes instead of the 1/4 c nut butter. It gives an extra crunch and texture to the pancakes and is another way to save on groceries as well.
What is your favorite homemade pancake mix? Any secret ingredients that we should try?
the daily delights by katrina berg 
I made pizza pancakes for dinner once. They were actually quite tastey. lol
I just put the batter on pan, and as the first side was browning, I added pepperoni, and cheese and olives and any other yummy pizza ingredient you can think of.
Then I flipped it over so the ingredients cooked into the pancake.
I know that wasn’t the healthiest dinner, but it was good.
My sister Kerissa, has a realy good “Wheat Meat” recipe, that I would like to give to you. I need to get it from her first, hehe, but it is realy yummy, and the sausage flavored one is sooooo good!
I am not much of a dairy, or meat eater anymore, and “wheat meat” is a great alternative for protien and whole grains.
Pingback: discovery - what to do with almond pulp: recipes « the daily delights
In using the almond pulp instead of nut butter, what is the ratio? 1:1? Would it be 1/4 cup of Almond pulp?
Hi Daniel 🙂 Good question, of course it depends on your nut butter and pulp. When we make ours it is very wet, wetter than our almond butter and not as sticky. But after a day it is much dryer and then we can do the same amount as the nut butter (1/4 cup). If I use it right after making the alomnd milk, then I put less almond milk so that the consistancy is like I want. (maybe only a tbs less almond milk). When we forget, we just add a 1/4 c more oats to compensate. Enjoy! I tried some the other morning with apples and it was also really good…just have to add more oats to get that thickness. 🙂
Hi. I’m from Portugal. And i have no clue on what is the measure: “1 1/2 tsp baking powder”?
On this link (http://www.exploratorium.edu/cooking/convert/measurements.html) there isn’t such measure.
Thank you very much! Ana
Hi Ana, what a great resource you’ve found. According to your chart, 1 1/2 teaspoons = 7.5 ml but don’t worry, 6 or 8 ml will work just fine. Enjoy your pancakes!
Ahummm! I thought it was really eleven (11) / 2! loloo So it is 1 teaspoon (5ml) + 1/2 teaspoon (2ml) = 7ml!
Tks. What about the other question… (on how to use the leftovers of the almond pulp on this receipt/others of your website). Best regards,
Hi again Ana, I love using nut pulp wherever you would usually use nuts or nut butter…1/4 cup to a cup in smoothies, muffins, pancakes, banana bread etc. are a lovely addition to most recipes. I’ve edited these two recipes for you hoping it will be much clearer. Best and happy nut pulping lol!
Tks. For now i was really just searching on what to do with the almond pulp. As I haven’t done yet the nut pulp or others, although, actually i also have at the moment some coconut leftovers to think about… But thanks anyway!! :p)