I love making these whole wheat pancakes or waffles when we need a quick meal and I don’t have the time to wait for my Sourdough Waffle and Pancake Recipe or my Sort of Sourdough Pancake Recipe. I like this recipe because it has the most eggs and least amount of flour of any of my waffle or pancake recipes. Yes, it will have phytic acid, but as long as it’s just sometimes and not all the time. The kids love helping me with this recipe.
- 2. c. Milk (Raw is best.)
- 3 ½ c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
- 4 Eggs (Preferably pastured)
- 2 T. Cinnamon (Buy some here.)
- 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
- ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
- 1 t. Baking Soda (or Aluminum Free Baking Powder)
- 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)
- Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
- Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
- Mix the eggs. It definitely is a good idea to have some help with this! Ruby knows how to puncture each egg yolk and stir them up.
- Add the cinnamon, vanilla, salt, and baking soda. Stir well.
- Add the flour and mix together. (Add a little at a time and mix well to avoid lumps. To make a thinner mixture, use 3 cups of flour, and to make a thicker mixture use 4 cups of flour.)
- Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.) *If you’re making waffles, go ahead and add the batter to the waffle iron. I like to grease mine with coconut oil.
- Cover and let cook for about 2-4 minutes. (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
- When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip. (Stand back as you do this so you don’t get hit with splattering coconut oil.)
- Cover and cook for about 1 minute on the other side.
- Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
- Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)