Recipe courtesy of Veronica Piatka of Nadja Foods
A Healthy Organic Twist to an Old Favorite Recipe
When I was 8 years old I loved pancakes more than anything! I made them for breakfast, lunch and dinner for days on end. When I reached the sophisticated age of 10, I discovered the crepe-maker and turned my pancakes into crepes and wrapped anything I could think of into my crepes. To this day, it's still my favorite.
Recently, I dusted off my beloved recipe and Nadja decided to give it a healthy spin and breath of fresh organic air. This new and improved recipe is packed with whole wheat and spelt flour and I must admit, even more delicious than mine.
Nadja's New and Improved Version circa 2010
1 1/4 cup skim milk
3/4 cup unbleached white whole wheat flour
1/4 cup whole grain spelt flour
4 egg whites
1 Tbsp baking powder
1/4 tsp salt
Whisk together, eggs and milk until thoroughly blended. Add flour, baking powder and salt. Mix just until blended. For some fruity goodness, throw in a handful of organic blueberries into the mix.
Heat a lightly oiled griddle or frying pan over medium heat. I use extra virgin olive oil. Pour the batter onto the griddle using approximately 1/4 cup for each pancake. Cook first side until bubbles form on top, then flip and cook other side until it too is golden brown. Serve immediately with butter and syrup or hold briefly in warm oven. Serves 4.
You can substitute any of the ingredients with your organic favorites. Mine are organic eggs, organic spelt flour and organic whole wheat flour. I also love topping my pancakes with organic butter and local organic maple syrup.
I hope you enjoy this recipe as much as I do. Perfect for breakfast, lunch or even dinner if you ask me!