Our new Frigidaire stove came supplied with a fifth burner and cast iron griddle. Which means making pancakes in the morning are a breeze. We usually have a more casual breakfast on Saturday as we get ready to spend the day at the beach, soccer, or out and about. On Sundays we take more time and usually have a more complete breakfast. In an effort to eat more healthy and organic, I’ve been using raw and organic products. Toting that coconut oil and raw sugar can be replaced with normal oil and sugar at a 1:1 ratio I thought I would try my normal pancake recipe with different ingredients. I have to say, I liked it more than my original.
1 cup flour
2 tablespoons raw sugar (I use this sugar)
2 teaspoons baking power
pinch of sea salt
1 cup whole milk
2 tablespoons softened coconut oil (my favorite brand)
1/2 teaspoon vanilla extract
oil for griddle
– Preheat griddle over medium heat, rub with coconut oil
– Combine flour, sugar, baking power and salt in a small bowl. In a medium bowl whisk milk, oil, egg, and vanilla.
– Whisk dry ingredients into dry until just combined. Be sure to break up larger clumps, but don’t over whisk, some small clumps are fine
– Pour two tablespoons of batter onto heated griddle. Cook each side for 1 1/2 to 2 minutes per side or until golden brown
With using coconut oil you have to be prepared for the lingering flavor. As someone who spent most of their life avoiding coconut products because of the taste, I have to say I don’t mind it. It’s not greasy, tastes great, and is really very subtle.
I’ve also learned from my sister in law that you can make a big batch of pancakes and freeze them. Throughout the week pop them in the oven to defrost and you can have homemade pancakes without the time or mess.