100% WHOLE WHEAT PANCAKES { OUR WEEKEND TREAT}

My kids LOVE pancakes. I swear they think I love them more when I tell them we are having them for breakfast, even more so if I break out the breakfast for dinner idea. They have even come to love whole wheat pancakes because I have taken all of the white flour out of my house. My rule of thumb is, if God didn’t make it or man altered it, we aren’t eating it. I wish I could say this is 100% possible but this type of food is not readily available year around and its expensive. It is really hard to find fruits, vegetables, grains and meats that have not been genetically modified in the seed stage to fight pests and drought. Even if you can find non GMO meats, chances are the animals have been fed GMO corn and soy. It is so frustrating. Studies are already showing the horrible effects this is having on the human body. To be quite honest, I feel especially for Americans that we are one big science experiment. Even the gluten in whole wheat has been altered pushing me to look for people who are growing their own wheat and grinding it myself. I got a grinder for Christmas but I still have not found the grain close enough to where I live. So for now, I am using up what I have. I am even highly considering going all gluten free. But until that decision is made and I alter this recipe accordingly, whole wheat it is.

Whole wheat pancakes

 

Whole Wheat Pancakes

 

2 cups of 100% hard whole wheat
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1/2 to 2 cups milk
2 tablespoons melted real butter
1 tablespoon ofAgave Nectar
or Organic Sucanat
Directions : Stir dry ingredients together with a whisk or a fork. In a separate bowl add eggs and beat well. Add butter and agave syrup (if using) to the eggs and pour over dry ingredients. Begin to add milk until you get the consistency you desire for pancake batter. I don’t like mine to be runny because I want them to sit nicely on the Griddle.  You will use all one and a half cups but you may not need two. Add a little butter pat to your heated. Once that is melted, drop pancake batter ontoGriddle  using a 1/3 cup measuring cup. The trick to flipping the pancakes is to wait until you start to see bubbles form on the top. This is how you know they are solid enough to flip. Once they are flipped it should only take a minute to brown the second side.

 

It’s hard for me to make a clean eating pancake for my kids and then drizzle commercialized syrup on it. To me that just defeats the purpose, right? We use real maple syrup or a drizzle of agave nectar. For a twist, we will also use a nut butter with a fruit on top such as bananas.

Whole wheat pancakes with bananas

Sig

Comments

  1. Delane says:

    I LOVE LOVE LOVE pancakes!!! I am trying to be healthier so this is great!

    Thanks for sharing!!

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  2. Gina says:

    Hi Kelli. I don’t believe I’ve commented before,but I do find your blog to be lovely. Thought it was interesting what you had to say about food. The Lord has been leading me in the same dorection the last couple of months. Thanks to a couple of blogs I feel like I have clear direction although some things can become confusing-should I be fermenting my vegetables? Did want to mention one thing about the wheat. We use Wheat Montana-the unbleached whole white wheat and is fabulous. We pick it up at our local Wal-mart,but if they don’t sell it there you can look it up online. They are quite reasonable I feel considering the great quality. My husband has noticed a big change in his system since switching over to that wheat. Also so excited for your family that you will be starting on the homeschooling journey!

  3. James Norris says:

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