I love pancakes! Absolutely, positively adore pancakes. Thought I am not about to run over to the nearest IHOP to get them. They must be done right! And I am a little particular about ingredients.
So, to be more specific…I love pancakes when they are made from freshly ground wheat flour, cage free eggs and organic yogurt (a great sub for buttermilk on days when you don’t have buttermilk…like most days, right!!) this little combo creates exactly the right fluffy texture.
For perfection, top with a lovely pat of butter that will ever so slowly melt into the pure maple syrup that is streaming down the sides of these perfectly delightful little pancakes. Oh it’s moment after moment of sheer bliss! I love pancakes…oh, I said that already.
So, when I make pancakes I usually make enough to last for about 3 days. I like to hear my kids excitedly cheer, “Pancakes again!”, when I take the batter out of the fridge. They love them as much as I do. We are a good team. And although I personally am testing life without grain, I haven’t subjected the entire family to that kind of experimentation, so my big boy Judah requested Mama’s pancakes for his 7th birthday. I was not at all surprised. That’s what he asks for every year!
This recipe makes enough for days of pancakes, so adjust it if you need to, but if you love pancakes like we do make the whole batch and enjoy a few days of them! The batter is still delicious after 3 days. That’s usually how long it lasts around here…
- 8 cups of white whole wheat flour (milled fresh if possible)
- ¼ cup raw organic sugar
- 1 tablespon Baking Soda
- 3 tablespoons Baking Powder
- 1 tablespoon Salt
- 1 cup Coconut Oil
- 8 Eggs
- 4-6 cups Almond Milk (or cow milk)
- 1 cup Yogurt
- Add flour, baking soda, baking powder, salt and sugar into the mixing bowl and mix until ingredients are evenly incorporated
- Mix in Coconut Oil until the flour has tiny lumps throughout
- In a separate bowl mix eggs, milk and yogurt until smooth
- Set mixer on low speed and slowly pour in wet ingredients until thoroughly combined
- Let rest for 5-10min
(Judah’s actual pancake stack. He took his first bite and said it looked to perfect not to be photographed! I agree. He’s a natural food stager. Who knew?)
*I vary the liquid content in the recipe because everyone has a different idea of what a “perfect pancake” feels like. I like a thick and fluffy pancake, so I use a little less liquid. If you like that too, start with the 4 cups and add more to your preference. If you are using this batter for a few days you may find that you need more liquid on day 2 and 3.