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.
- 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!