Whole Wheat Pancakes

I love pancakes! That’s a strong statement right there. Pancakes really are one of my favorite things to eat. I especially like them with chocolate chips and topped with a bit of powdered sugar.

Pancakes can actually be a healthy meal. We tend to follow a traditional food kind of diet and use fresh and real ingredients

We grind our own wheat so we have the freshest flour possible. I start by grinding the amount of wheat I need for a recipe. Sometimes we choose to soak our pancakes overnight before cooking.

For soaked pancakes, I add the required amount of milk mixed with and acidic medium like whey or lemon juice. By soaking our wheat overnight in the milk/acidic medium it breaks down the phytic acid and makes the wheat more easily digested along with making the nutrients more available for absorption. This is totally optional though. Often times, I don’t plan ahead enough to get mine soaked.

I will tell you upfront that we triple the recipe and it makes a lot of pancakes. We have a lot of little mouths to feed and we also like to have leftovers for breakfast the next morning or we freeze the extas for a fast breakfast on a busy morning.

Having enough leftovers simplifies this mama’s morning a lot! I tend to make pretty large pancakes and tripling the recipe makes twenty six big ol’ yummy pancakes. You can always decrease the recipe and make smaller pancakes if you’d like to.

Without further ado………

Whole Wheat Pancakes

First, I start out by grinding my wheat in my Nutrimill grain mill.

If soaking, I add my milk and lemon juice (or other acidic medium). I whisk this all together to be sure that I don’t have any clumps. I place this bowl uncovered overnight in our toaster oven. (In the morning there may be a dark liquid on top of the batter. This is normal separation, you can either mix it back in or pour the liquid off)

Now, I add my salt (I use pink Himalayan salt) and baking soda and give it a good stir.

Followed by the eggs.

Next in is the melted butter.

You can stop here and begin to cook your pancakes if you’d like to. I never do. This is the best part for me…… the add-ins. I prefer chocolate chips in my pancakes but some of my family members like blueberries much better. It is totally up to you, you can add whatever you like to have in your pancakes.

Mix it all in really well. I use a ladle to pour my batter onto a pre-heated and buttered cast iron griddle. I think the pancakes cook up so nicely in cast iron.

Once they get air bubbles all over and the edges start to cook it is time to flip those pancakes!

Now, we stack ’em high. I like to top mine with a dab of powdered sugar. My husband and some of the Kids prefer grade B maple syrup or honey on theirs. Then we all dig in and enjoy!