It’s a tradition in my house, Sunday morning pancakes. There is something calm about Sunday mornings for me. I savor the illusion of relaxing with my feet up, reading the Sunday morning paper, sipping on a hot cup of tea. I say illusion, because, well, it just rarely happens that way! I try hard to make it happen, and at best I might get 20 minutes – but I’ll take it. Let’s be real, Sunday is just like every other day. There is still feeding and cleaning and cooking and putting away and fighting and whining and talking back and wiping spills and walking the dog, and good moods and bad moods and whatever else you might experience in your household! But, through it all, Sunday pancakes have survived.
I used to buy pancake mix, but then one morning when we were out, I realized it is actually quite simple to throw together from the ingredients I had in my pantry. I’m always looking for ways to make my recipes a little bit healthier without the kids noticing anything different. One really easy way to do that is to substitute in some almond flour or quinoa flour instead of all purpose flour. Especially when it comes to pancakes, you just can’t tell. Same with getting rid of the sugar. Since we add fruit and syrup to our pancakes, why in the world do we need to add sugar to the mix too? So, here is the recipe that our family uses and loves. It can take a little fiddling with, if you use different flours. For example, if you use quinoa flour, you might want to add a dash more milk. If you find your mix is too thin, just add a tablespoon more flour and stir it in until the consistency is thin enough to easily drizzle off of your spoon, yet still have some thickness to it.
- 3/4 cup organic all purpose flour
- 1/2 cup of almond or quinoa flour
- 1/4 tsp of baking soda
- 1/2 tsp of salt
- 1 Tblsp of oil
- 1 cup of water
- 1/4 cup of soymilk (or any milk of your choice)
- frozen organic blueberries (or sliced bananas or apples)
Mix all of the dry ingredients together, then add the wet ingredients and stir briskly! Makes 8 small pancakes.
It’s that simple!
A tip about adding fruit to your pancake – wait until the pancakes are just about ready to flip before adding the fruit, otherwise you will get goey uncooked parts under your fruit. In order to get the timing right, you have to make sure the fruit is all sliced up and ready to go (especially if you are using sliced bananas or very thinly sliced and peeled apples). Sliced fresh fruit is my favorite, although we do use frozen blueberries A LOT in pancakes. They are really sweet and delicious and SIMPLE!
Top with fresh fruit and a drizzle of maple syrup.