Buttermilk pancakes save the day.

We’re wrapping up the week here.  I’m ready.  On one-hand I’ve been amazed at all that we’ve accomplished.  On the other hand it’s been a dozy.  Maybe I’ll blame it all on pregnancy hormones. {Why is everyone else so crazy and unreasonable?  Why am I crying?  Again?}

Yes, it could be worse. Yes, someone else has it harder. Yes, I’m thankful for my family, for my friends, for this life.  Yes, we are blessed.  But sometimes it’s just blessedly hard.

In the midst of all of this I’m beginning to nest.  {Of course!}  Anything and every room is fair game.  Right now I’m just getting rid of stuff.  I pride myself on not collecting or keeping junk around, but boy oh boy we have still managed to collect more than our fair share of things.  Thank goodness for the goodwill and an extra-large garbage can.

But when the going gets really tough it’s buttermilk pancakes to the rescue!  For breakfast!  Or dinner!  We’re easy like that.

They are simple to make and taste so much better than any mix.

To kick off the weekend, I thought I’d share our favorite Saturday morning recipe.

Buttermilk Pancakes  {from the Joy of Cooking, notes by me.}

Prepare and preheat your griddle to 350 degrees.

Whisk together in a large bowl:

1 1/2 cups all-purpose flour {When I’m in my crunchy-granola mom mode I use whole wheat pastry flour.  The kiddo’s and Alex can’t tell the difference.  They’re still good, just not as fluffy.}
3 Tbs. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Whisk together in another bowl:

1 1/2 cups buttermilk {shaken}
3 Tbs. melted butter
2 large eggs
1/2 tsp vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing until just combined.  Spoon 1/3 cup batter onto the griddle for each pancake.  Cook until the top of each pancake bubbles and flip.  Cook until each side is slightly browned.  Serve immediately with butter and real maple syrup.

Makes about 12 5-inch pancakes.

{And yes, chocolate chips are a great addition.}

William, who is currently on a dairy, soy, egg, citrus, almond and peanut-free diet gets to enjoy his chocolate chip oatmeal pancakes instead.  {recipe below.}  They are surprisingly yummy but more muffin-y than pancake-y.

He gobbles them right up.

photo via

 Chocolate Chip Oatmeal Cookie Pancakes {adapted by me}

Serves: 4 pancakes

Ingredients:

1 very ripe medium banana
1 teaspoon baking powder
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
pinch salt
½ teaspoon vanilla extract
1 Tablespoon sunflower seed butter
1 Tablespoon coconut oil
3 Tablespoons coconut milk
½ cup rolled oats
¼ cup whole wheat pastry flour
3 Tablespoons semisweet chocolate chips {non-dairy, soy-free}
Instructions:
  1. Preheat a skillet to medium heat or about 300-325 degrees.
  2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
  3. Mash your very ripe banana with baking powder.
  4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
  5. Stir in oats and flour until just combined.
  6. Sprinkle in chocolate chips and fold gently.
  7. Scoop scant ¼ cup measurements onto lightly greased griddle.
  8. Cook for 2-4 minutes on each side – until golden brown.
  9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Yes, one can only imagine my grocery shopping list.  Or bill.

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