All About the Pancakes
By Eden Hertzog
We are hardcore pancake junkies around here; so much so that I have had to re-evaluate and re-create what a pancake is. It used to be dessert for breakfast, and now it is another chance for good nutrition.
Since I’m here on this kick of sharing our household staples with you, it’s pretty important that I fill you in on how to have healthy, easy pancake breakfasts as often as you wish. I’ve posted other pancake recipes, but today you get the special bulk deal of a pancake mix.
I think it finally dawned on me that running a household is a huge job. I have been in denial of this fact for quite some time now because I think I’ve been trying to hold onto a different identity. But here it is, something many of you already know: housework is a full-time job and we all need good tools and tricks for making things easier. Since I can’t drink Piña Coladas all day long (darn pregnancy!) I tend to focus on efficiency.
Okay, healthy pancake mix. One of my super tricks. So much easier than pulling out a bunch of ingredients and tinkering around while Cedar decides to stir and sift everything and make a huge mess first thing in the morning, right when my fuse is the shortest.
I hope this helps you out. Things like this only drive home the point that my ego has been destroyed. Sometimes I see carefree chicks driving teal Mini Coopers around and I kind of wish I was them but then I wipe the toddler snot from my shirt and suck it up; I make pancake mix for kicks. It’s okay.
As a special bonus I am adding this amazing sugar-free cashew cream I have been making for my lactose-intolerant husband. We all love it, and have been dolloping it on everything. Here is a picture of Cedar trying to lick it up off the floor after I spilled some. It’s that good.
Spelt and Oat Pancake Mix and Sugar-Free Raw Cashew Cream
For the Mix – makes approx. 12 cups or enough for 6 pancake breakfasts
- 4 cups quick oats
- 8 cups whole spelt flour
- 1.5 tbsp baking powder
- 2 tsp baking soda
- 3 tsp sea salt
- ½ cup unrefined or organic cane sugar (I use organic evaporated cane juice)
* mix all these ingredients together, and be sure to sift your powder and soda so you don’t have big nasty clumps in your pancakes.
We use 2 cups of dry mix to feed our family of 3 and always have a bit leftover.
Here is what you add to 2 cups of mix:
1 egg (or egg substitute of your choice. You can try applesauce or yogurt)
¼ cup pure sunflower or coconut oil
1 ½-2 cups milk (we use almond) depending on how thick you like your pancakes
½ tsp vanilla
For the Cashew Cream:
Soak 2 cups of raw cashews overnight in enough water to cover them. When you are ready to make it, drain and rinse the nuts. Put the cashews in a high-powered blender with 1 cup of water, 6 pitted medjool dates, ½ tsp of sea salt and 1tsp of vanilla. Blend until creamy and refrigerate for at least ½ hour before serving.