Lazy mornings and pancake breakfasts are partners in crime if you ask me. It’s not often that the dog isn’t whining and waking us up at 7 am begging to be fed and go outside. So when the clock reads 8:30 am and I’m still snuggled in my warm bed, it has to be a pancake breakfast morning (that or my birthday and sadly it is not)!
There’s nothing overly special about these pancakes other than for some reason it just hits all the right buttons. Slightly sweet, not over the top too banana-y, and still light and fluffy even though a denser flour is used.
This pancake recipe is one I have been using for years. It’s amazing how just a few small tweaks to a recipe can turn a dietary nightmare into something that is still a treat but with many more healthy components.
Changing the white flour in the recipe to a sprouted spelt flour makes these more nutrient dense and the wheat is easier to digest because it has been sprouted. Switching out the sugar for honey is an easy fix that takes no effort at all since most of us have honey kicking around.
When it comes to pancake toppings, that’s another story, but it all starts at the store (so does the sprouted flour mind you). Instead of reaching for Aunt Jemima’s, reach for real maple syrup. I know the price difference is something to scoff at. Triple the price and if you’re on a tight budget this is no small thing. Yet, an interesting thing happened to us when we made the change. Though I buy higher quality ingredients these days than I have in the past, there has been no change to our budget at all. I think this is largely due to the satiation factor that real foods have.
Let me elaborate. My hubby used to dump at least a half a cup of syrup on his pancakes or waffles, but being aware that it’s more expensive has helped curb his extravagant use of it. This is good not only for the budget, a half cup of maple syrup per serving would be ridiculously expensive, but he also ends up consuming less “sugar” because he is using less. Bonus! The fake stuff is just packed full of nasty ingredients with no nutritional value. At least maple syrup is a whole food and is an excellent source of manganese and a good source of zinc. Where we might have gone through a bottle of cheap pancake syrup every month 6 years ago, we now go through a bottle of maple syrup every six months. It actually works out to save us money. The same has held true with other ingredients.
As for pancake toppings, I much prefer Greek yogurt and fruit!
An Eye Opener
I recently remade a recipe I had made last year, Lemony Navy Beans with Roasted Beets and a Minted Yogurt. The recipe called for 8 pieces of bacon. I just about fell over when I read what I wrote. 8 Pieces?! That can’t be right. I sat there and thought about it for awhile. I realized, back then I was using nasty bacon. Thin, wimpy bacon from sick piggies (I guess this is before I made the switch). The bacon we use now, I could easily suffice with as little as 2 pieces and get the same result. That blows my mind! So though I pay twice the price, I feel like I get good bang for my buck. Not only that, but I support a local farmer who treats his animals with dignity and care.
In some cases buying organic can sometimes be less expensive than the regular stuff! I could go on and on with examples, but I’ll bore you.
What changes have you made that you thought would end up costing you more money, only to be surprised by the results?
Side note: Anyone living in the Comox Valley feel like splitting a bag of Sprouted Spelt Flour? I want to put an order for a 10kg bag from Seeds in Cumberland, but a 5 kg bag is a years supply in our house. It works out to $10.20/kg if anyone is interested. My contact info is listed on the Local Events page.
Honey Banana Spelt Pancakes
- 1 3/4 cups Sprouted Spelt Flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 banana, mashed well
- 2 Tbsp honey
- 2 tsp vanilla
- 1 1/2 cup milk (we don’t have milk so we used 1/2 cup half and half with 1 cup water)
- 2 eggs, beaten
- 3 Tbsp melted butter or oil
In a large bowl mix the flour, baking powder and salt. In a separate bowl, mash the banana, add the honey and vanilla. Mix until combined. Add the milk, eggs, and butter to the banana mixture and mix until combined. Add the liquids to the flour mixture and whisk until mostly smooth. Some banana lumps will remain. Mixture will thicken slightly as it sits. Because I’m not using weighted measurements there might be slight adjustments needed, add a little flour to thicken or water/milk if the mixture needs thinning.
In a non stick pan over medium heat, add a 1/3 cup of the pancake mixture. Wait until bubbles start to surface and the edges are a little dry and the bottom is golden brown. Flip and cook until golden brown on the other side. Serves 4
I’m sharing this with Mangia Mondays, Monday Mania, Meatless Mondays, Slightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, Whole New Mom, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesdays, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Pennywise Platter Thursday, Simple Lives Thursday, Full Plate Thursday, Food Friday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.