Perfect Pancakes

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Fluffy and can’t deny it ūüėČ

I love pancakes and making different kinds are definitely the way to go, I have to be very creative with coming up with names because you will find various types of pancakes recipes on my¬†blog. They are so easy to make. This took less than 30 minutes and they freeze great. You definitely¬†can’t beat that!

Please stop buying those store bought pancakes like Aunt Jemima  or Eggo

Here are the ingredients for Aunt Jemima. Do you even know what is or how to pronounce thiamin mononitrate or monocalcium?

Ingredients: enriched bleached flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), salt, calcium carbonate.

Let’s rethink this, pancakes are super easy to make, as I mentioned before.

So know all the ingredients that are in your pancakes. Here are all the ingredients that are in these fluffy ones.

Dry ingredients

2 cups all-purpose flour

1-3 tsp sugar

1/4  tsp sea salt

1 tsp baking powder

1/2 tsp baking soda

2 Tbsp flaxseed 

3 Tbsp hemp seed

 

Wet ingredients

a) 4 Tbsp melted butter  + 2 egg yolk

b) 2 cups buttermilk** or yogurt at room temperature + egg whites

Instructions
  1. Mix the wet ingredients from a together.
  2. Mix the wet ingredients from b together. You can warm your buttermilk so it is at room temperature. Tip, stick your finger in, it should not be cold or hot.
  3. Combine both wet ingredients
  4. Combine dry ingredients, the flax and hemp seeds are optional but they add some nutrition.
  5. Mix your dry ingredients into your wet ingredients, stir until mix. You will see small crumbs that’s fine, you don’t want to overwork the batter, that’s what makes it fluffy.¬†This batch makes about 10-12 pancakes. Two pancakes per serving with 1 tbsp of maple syrup, feel free to top with fresh fruits such as berries, bananas or even nuts.

No buttermilk¬† ūüôĀ .¬†Here are three substitutes:

  • 1 cup milk +¬† 1¬†tablespoon of white vinegar or lemon juice. Stir, then let stand for 5 minutes.
  • 1 cup of plain yogurt
  • 1 3/4 teaspoons cream of tartar + 1 cup milk

I always double the batch. I wrap the extras and leftovers in parchment paper and freeze them.  I use organic items. This recipe can be vegan-friendly by switching the eggs to flax eggs and the buttermilk to coconut milk. Great idea for my upcoming vegan-friendly pancake. Enjoy xxx

About Dee 171 Articles
Hi, I'm Dr. Dee! I enjoy maintaining a healthy lifestyle through fitness, baking, and cooking! My hobbies include crocheting, reading health and nutrition books, and of course, writing posts! I also love traveling and trying new foods. "Information and products on this website are meant for general use only and are not intended to diagnose, cure, or treat disease. The content within is for educational purposes and nothing should be considered as a medical diagnosis or advice. Readers are advised to do their own research and make decisions in partnership with their primary healthcare provider. The information contained on the site is not a substitute for the knowledge, skill, and expertise of medical doctors or other healthcare professionals involved in direct patient care. We aim to accurately represent the information provided in our e-mails, programs, services, and products. You are acknowledging that you are participating voluntarily in using any of our e-mails, programs, services, and/or products, and you alone are solely and personally responsible for your results. You acknowledge that you take full responsibility for your health, life and well-being, as well as the health, lives, and well-being of your family and children, and all decisions now or in the future." As a dedicated and positive individual, I want to spread the joy of healthy living! Come on this journey with me! My favorite Bible verse is Proverbs 16:9 "In his heart, a man plans his course, but the Lord determines his step."

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