There is nothing like a nice full belly of pancakes!  Or at least that is certainly what I thought as a kid.  My kids are thrilled when we have pancakes, and one of them asks for them daily for breakfast.  Now, I am a mom of four, so I am not up every morning preparing an hour long breakfast.  But I often make these on the weekends, and double this recipe so I have extra to freeze. One of my besties shared that she freezes pancakes and heats them up for a quick breakfast.  Works for us! I have been making these for a few years now and have to say the coconut milk version is my favorite and my husband’s.  You should try it both ways and see which you prefer.

Homemade Pancakes

  • 1 1/2 cups of Coconut Milk or regular milk
  • 1/4 cup of vinegar
  • 2 cups whole wheat flour
  • 1/4 cup of coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs (local organic free range if possible:)
  • 1 /4 cup butter melted
  • coconut oil for skillet

Use organic ingredients whenever possible

Combine milk and vinegar in large bowl and allow to sour for about 5 minutes.  Add eggs, melted butter, and sugar.  Combine dry ingredients and add to your liquid ingredients.  

Heat coconut on large skillet.  Add pancake batter for the size of pancakes you prefer.  I usually use a 1/4 measuring cup to dip mine.  Little pancakes are much more suitable for little people.  Or at least my little people.

Add butter, fruit, maple syrup or whatever suits your pallet.  I paired with bacon this time, but can easily pair with eggs to have a meatless meal.  Enjoy!