Pancakes have been my favorite go-to breakfast since pretty much forever. Fluffy, buttery and fun to make they were the stuff of my childhood dreams, but they also followed me into my teenage years. Shortly after meeting my husband in high school, I had him over one morning for pancakes before school started. I also made him go to IHOP with me once — which he still reminds me of from time to time when I get really annoying about the quality of my food and ingredients.
Despite the many variations this perfect food has had to endure during my stints as a raw foodist, a vegan, a paleo-vegan, and more, pancakes have and continue to be a big part of my life.
Now my only priority is quality ingredients, so this timeless breakfast has finally got some dignity back to its name. Here is my all time favorite recipe to make for my family — a bit traditional with an all-purpose flour (made of ancient grains and organic and glyphosate-free, of course). At our house we forgo dairy-based creams and ice creams, but we definitely keep the eggs and butter!
- 1 ½ cups organic all-purpose einkorn flour from Jovial
- 3 ½ teaspoons aluminum free baking powder
- ½ teaspoon himalayan salt
- ¼ cup coconut sugar
- 1 ¼ cup organic, raw almond milk or coconut milk
- 1 pastured, soy-free egg
- 3 tablespoons raw butter, melted
- 1 tsp organic paleo vanilla extract
- Melt the butter. (I place it in an oven safe ceramic dish and put the oven on super low heat).
- In a medium bowl, mix the flour, sugar,salt and baking powder.
- In a separate bowl stir together the milk, egg and vanilla.
- Pour the melted butter, milk, egg and vanilla into the flour mixture.
- Use a whisk to combine everything together.
- Heat a lightly buttered griddle or skillet to medium high heat.
- Pour the batter onto the griddle by using a ¼ measuring cup for each pancake.
- Cook each side until lightly golden brown, about 4 minutes.
Stack each pancake with your favorite toppings. Hope you enjoy it and make it your own!