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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?

 

Pancakes (for one)
 
Prep time

Cook time

Total time

 

Author:
Recipe type: breakfast
Serves: 1

Ingredients
  • 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

Instructions
  1. Combine flour, baking powder, baking soda, and salt in a bowl. Give a good stir to combine.
  2. 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.
  3. 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.
  4. Serve with your favorite toppings: fruit, butter, jam, peanut butter, maple syrup to name a few.

Notes
*Baking Soda is optional- if you want tall, fluffy pancakes- omit baking soda and add just a touch more baking powder.

Here’s a few inspirations to get you started:

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  • Mary

    Cooking for one, definitely an art. Right up there with grocery shopping for one…

    • elalderson

      I always over buy…

      • Mary

        haha it’s so hard!

  • http://twitter.com/wvanillasugar Warm Vanilla Sugar

    Totally into this pancake recipe for one!

  • http://twitter.com/kankanasaxena Sunshine and Smile

    Love pancakes for weekend breakfast. Never tried with whole wheat though. And yes, I so agree with you on making food .. good food, from scratch, always keeps one healthy!

  • VogueVegetarian

    As usual, bravo on the 100% whole wheat flour. I always get excited to see recipes labeled ‘whole wheat’ just to get disappointed when I find half is whole wheat and the other half is white flour. I grind my own flour with my kitchenaid attachment so I use the Soft White Winter Wheat to get the whole wheat pastry flour. Love your recipes!

    • elalderson

      Me too! I also grind my own flour- I love how fine I can grind the wheat berries!

  • Dani

    I want to make this soon. I’m excited to see your recipes for things that can be easily made at home. I find that any additional time it takes to make (which usually isn’t that much) is completely worth the fact that it tastes so much better.

  • Laura

    I’ve been reading (and pinning) from your blog for months and I have to tell you I adore it. Ps, pancakes for one is splendid.

  • Keisha

    What can I substitute for the walnut oil? I have a nut and coconut allergy.

    • http://woodenspoonskitchen.com erin

      Melted butter or any other type of flavorless oil!

  • Loretta E

    I can’t believe how many pancake recipes you have! Dangerous stuff, for sure.

    I like mine best with a homemade berry sauce and whipping cream!

  • Corene

    I’ve been wrestling with morning sickness (it’s really ALL DAY sickness) for the past two weeks and when a desire for pancakes (?!!) hit this recipe was a lifesaver! It was fast and easy despite me feeling weak and pathetic. The whole stack turned out beautifully! I slathered them in butter, Greek yogurt, syrup and berries. Every calorie I get in is a victory! Thanks for pulling together such a great recipe!

  • Beth Callon

    I made this recipe last week using nut milk and coconut oil, and the pancakes were delicious.

  • http://www.facebook.com/lisa.m.hanson.96 Lisa Woodard Hanson

    My daughter and I gobbled these up for dinner! delish! I didn’t have nut oil, so I just used extra virgin olive oil and it worked great.

  • http://www.facebook.com/myaa.yeakey Myaa MiDen Yeakey

    These were delicious! I had to use all purpose flour because I ran out of wheat, but very good!

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