So how do you make homemade dairy-free pancakes the old fashioned way? Growing up, Saturday mornings were for Bisquick pancakes and Old Log Cabin Syrup. That was my mother’s version of homemade pancakes. Even though they were made from a box mix, she always made them taste like the best pancakes on the planet.
I don’t know, maybe it was the thick corn syrup filled sweetness in the bottle and pads of margarine she slathered over those Saturday morning treats that made them taste so wonderful. Or maybe it was just because she was making it. Food nostalgia has a way of making everything taste good.
It wasn’t until I was in my early 30’s and suffering from major gut issues that I was forced to reconsider the ingredients I was putting into mine and my family’s body. Sometimes you just need a little personal health crisis to motivate you on the path to better eating. It was then that I realized how nutritionally bankrupt processed and pre-made boxed food was and began avoiding preservatives, pesticides, and artificial ingredients whenever possible.
One recipe at a time I began replacing some of the traditional recipes I grew up on with a healthier version. I traded in regular milk for almond milk, granulated sugar for coconut sugar, bleached white flour for organic flour, margarine for real butter (or ghee for dairy-free), and Old Log Cabin Syrup for real maple syrup.
After making these simple ingredient changes into a lifestyle, I have seen a dramatic improvement on the over-all health of my entire family. The best part is that I can still enjoy my mother’s old-fashioned pancakes. This time I can enjoy them knowing that they are made from good healthy ingredients and now my kids can have the best Saturday morning pancakes on the planet, made from all good things. That’s a tradition worth passing on.
Check out some of my other breakfast recipes:
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