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
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?