Okay, I confess. I love breakfast!
I love big breakfasts!
Forget the box of Cheerios. Who really wants to chow down on GMO, food-like little circles for breakfast? Please pass the pastured bacon, fresh eggs, and butter-topped pancakes. Yes, please.
I’ve heard the saying many times, “For breakfast eat like a king. For lunch like a peasant, and for dinner, a beggar.”
I am whole-heartedly embracing the “breakfast as a King” part.
So, with a King-like breakfast in mind, today, I am sharing a family favorite: whole wheat pancakes.
Served with fruit, pastured eggs, and topped with butter. Perfectly suited for any King (Queen) or royal-want-to-be. Actually, forget the royal duties, I just want the hearty breakfasts.
And in case you’re wondering, pancakes can be 100% nourishing and real; however, they must be prepared in your kitchen from scratch. Sorry no boxes allowed at a royal breakfast.
Break out the crowns and tiaras and let’s eat. These pancakes are suited for a King or Queen and hungry royal children.
Easy From-Scratch Whole Wheat Pancakes
- Mix together the apple cider vinegar and milk. Let the mixture rest for a few minutes, until curdled. Gently whisk in the remaining wet ingredients. Then, add the dry ingredients and whisk just until combined.
- Pour a ¼ cup of batter onto a hot oiled griddle or skillet. I use this griddle.
- Watch the sides of the pancakes. They should thicken and the tops begin to bubble. This is the sign it’s time to flip. Flip and continue to cook a couple of minutes.
- Transfer to a warm oven (I put mine on 175F, the lowest temp and then turn off) until ready to enjoy.
- Serve warm with pure maple syrup, raw honey, nuts, fruit, and/or butter.
This recipe has been modified from the original recipe posted in 2013. My original recipe called for soaking the flour overnight in the milk and apple cider vinegar. If desired, this method may still be used.