Whole Foods Pancakes and Syrup

Here’s a recipe for whole wheat pancakes that are light, thin, and very digestible because they use natural yeast. They look like white flour pancakes! They don’t taste like them, though, because they are sourdough. Sourdough comes from natural yeast. The natural yeast makes the phytic acid in the whole wheat completely digestible so all the minerals are bioavailable. I got the recipe from The Bread Geek, Melissa Richardson, over here. She calls it a waffle recipe but I have found that it works great for pancakes too. I used the recipe to make the pancakes in these two pictures. For me, it works better for pancakes. My pancakes are thin and soft, whereas when I make the recipe into waffles, the waffles are hard and crunchy, and my nice family doesn’t complain much, but I can tell they don’t like sawing through the waffles. I’ll keep experimenting with the waffle iron, I must be cooking them too long.

Here’s a recipe for homemade “maple” tasting syrup. So now you just have to remember to keep buttermilk and sucanat on hand instead of maple syrup. I love maple syrup, it’s totally a real, whole food, but sometimes we run out and I haven’t bought any more and I want some kind of homemade syrup without using corn syrup. I got this recipe from my friend Tara. It’s so yummy!

Yummy Buttermilk Syrup

½ cup Butter

1 cup Sucanat

½ cup Buttermilk

1 Tbs. Molasses (optional)

1 tsp. Baking soda

1 tsp. Vanilla

Mix first four ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat. Add baking soda and vanilla. Stir and serve.

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