Since having our first child, I’ve made pancakes almost weekly. And every week, I’ve tweaked the recipe. The recipe below represents the most current iteration from 8/1/22.
It’s an easy breakfast option that provides a couple of days of leftovers for even easier breakfast options in the coming days. The goal of this recipe was to make a healthy, protein-packed meal for our family. When Chelsea was still breastfeeding our daughter, we added extra galactagogue ingredients to help with the supply of milk. That is the nice thing about making pancakes… you’re really just seeking a thicker consistency than crepe dough and thinner than actual cake batter.
Pro-Tip for and delicious exterior we like to quickly brown some butter in a hot pan before pouring the batter in and making sure to mop it all up before finishing.
- 8 oz Flour
- 4 oz Whole Wheat Flour
- 2 oz Coconut Sugar
- 1 oz Protein Powder We usually use a vanilla-flavored whey protein
- 1 Tbsp Dried Buttermilk Powder
- 1 Tbsp Green Spirulina Powder Blue is more expensive, and the color turns greyish
- 1/2 tea Baking Powder
- 2 Large Eggs
- 2 1/4 Cups of Milk
- 1 Tbsp Carmelized Banana Vinegar Optional - See Note
- Whisk together dry ingredients
- Add wet ingredients and mix throughly
- Melt and brown a small amount of butter in a hot pan
- Pour batter to size and watch cook until steam bubbles begin to hold shape, about 1 minute
- Flip and cook another minute or two until done
- Mop up any residual butter
- Set aside while melting more butter and starting the cooking process again.