When I updated the homepage and was thinking about what to highlight, I realized one resource I had that I never really highlighted as much as I could have, primarily because for me, it’s second nature.
The change to unprocessed, whole foods has been slow and a rather large learning experience but I realized recently that the slow process has now been happening for years and there are some items that I forget are being sold in boxes. I have a whole list of pantry staples that I make at home.
I grew up on box mixes where all a person would need to do is just a few liquid ingredients and voila: food. Even when my family started to eat more whole grains, we still bought box mixes- I don’t think we knew any better. Items yell at you from the shelf how heart healthy they or are that they can lower cholesterol or that they have added vitamins and minerals to help you feel healthier.
And yet, once I moved away from all the process foods and started making things from scratch, I felt healthier even if I was drinking whole milk, eating pancakes with butter (organic) and maple syrup (pure, grade a).
So, I’m starting work on a series of “basics” for the whole foods kitchen. Things that we buy at the store but really have no need to because they are so easily made from home.
Pancakes are such a great place to start. My guess that at any given time, most people would have the ingredients they need to whip up a batch of pancakes in their house.
Plus, this recipe makes for a great base to build on. I’ll often sub out half the whole wheat flour and add ground nut meals or ground oats. Toss in fruit to the batter or leave it for the topping. The pancake options are abundant!
This recipe is for one person but it’s easily doubled (or any multiple you want!) I’ll even use this same batter to make waffles (even though most recipes call for adding more oil and less milk- I’ve never had any troubles with using the same recipe).
So go out and whip of a batch of pancakes! What’s your favorite pancake combination?
- ½ cup whole wheat pastry flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda*
- ⅛ teaspoon salt
- ½ tablespoon walnut oil
- 2 teaspoons maple syrup
- 1 egg
- ⅓ cup milk
- Combine flour, baking powder, baking soda, and salt in a bowl. Give a good stir to combine.
- In a separate bowl, whisk together egg, maple syrup, oil, and milk. Stir in to pancake batter, just until combined. Add more milk if needed to thin batter.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Serve with your favorite toppings: fruit, butter, jam, peanut butter, maple syrup to name a few.
Here’s a few inspirations to get you started: