Family Favorite ~ Big Batch, Nutrient Dense Pancakes Recipe

Feeding my children a healthy breakfast can be a challenge especially on school mornings. One way I keep fast, healthy breakfast options on hand is to make my favorite nutrient-dense pancakes in big batches. That way, everyone gets hot off the griddle pancakes the day I make them, and they enjoy them again during the week or weeks that follow. Out of necessity, our family makes as many "cook once and eat many times" meals as we can. We hope you and your family enjoy this recipe as much as we do:

Big Batch, Nutrient-Dense Pancakes

Combine and mix well the following dry ingredients:

- 4 cups whole wheat pastry flour (other flours can be used, combine 2 or more for great flavor & texture)
- 1/2 cup ground flax seed meal
- 4 TBS evaporated cane juice or sugar
- 4 tsp baking powder, ideally aluminum free
- 2 tsp baking soda
- 1 tsp salt

Combine the following wet ingredients:

- 5 eggs, whisked to uniform texture (farmers market eggs are best for nutrient dense pancakes)
- 1 Quart whole, cultured buttermilk
- 1/3 cup sunflower oil (can use melted butter or other favorite cooking oil)

Mix together wet and dry ingredients, stir gently with a wooden spoon or whisk. Add an extra splash of buttermilk or milk if needed to get batter to right consistency.

Once mixture has come together gently fold in any optional mix-ins. Here are a few of our favorites:

- 2 medium sized fork mashed bananas plus about 1/2 cup of ground pecans*
*we use our mortar and pestle to grind nuts by hand. It's a fun job that my kids enjoy.
- 1-2 grated organic apples, unpeeled, plus about 1/2 cup of ground walnuts

For blueberry pancakes we recommend adding the blueberries directly to the pancakes when the batter is put on the griddle.

Note: Recipe makes approximately 25 pancakes that are 4-5 inches in diameter. Double the recipe if needed. Freeze leftovers. For best results, defrost in the refrigerator over night. Then reheat frozen pancakes in a casserole dish. Drizzle drops of water on and around the pancakes. This will create steam and keep them moist while reheating. Cover dish with foil or casserole lid and put in 375 degree oven until hot and ready to serve.


*This recipe is shared with Kelly the Kitchen Kop on Real Food Wednesday.