Wholefood Pancakes

As requested….my wholefood pancakes recipe… enjoy!

  • 1 cup wholewheat flour
  • 1 1/2 teaspoons baking powder
  • Pinch Himalayan salt
  • 2 tablespoons coconut oil (butter is fine also)
  • 2 eggs
  • 1 teaspoon honey
  • 1/2 – 1 cup almond milk (dairy milk is fine also)

Mix flour, baking powder and salt together. In a separate bowl mix; half the milk, eggs, honey and coconut oil. Add the wet ingredients to the dry ingredients then allow to settle for a few minutes. If mixture is hard to stir, add the remaining milk so that the mixture isn’t too thick. Heat pan with either coconut oil or butter, and pour in a soup ladle amount into pan. Flip once looking cooked. These pancakes will not ‘bubble’ as much as traditional pancakes.

Serve with your choice of toppings; nuts, coconut chips, berries, banana…you decide. But, of course, warm 100% pure maple syrup is a must!

Double the recipe if you want leftovers for lunchboxes, the freezer etc.

Enjoy xx

Breadfruit Pancakes – what!?

On a Saturday morning journey to the Commonsense Organics store we made a beautiful discovery…Breadfruit Flour.

The Maiden South Pacific owner was sampling her amazing Breadfruit Flour creation – yum!

What is Breadfruit? It’s a fruit from the Pacific Islands, and it can be milled in to flour. So it’s gluten free, and very clean!

Apparently you can use “one for one” substitute for ordinary flour. We gave it a shot….

Breadfruit Pancakes

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