Growing up, Saturday mornings were for
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 cake stacks that made them so wonderful. Or maybe it was just because she was making it. Food nostalgia has a way of making our favorite foods taste wonderful.
It wasn’t until I was in my early 30s and suffering from major gut issues that forced me
One recipe at a time I replaced some 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 pure maple syrup.
After making these simple ingredient changes into a lifestyle, I have seen a dramatic improvement in the overall health of myself and my entire family. I can still enjoy my mother’s old-fashioned pancakes, but now I enjoy them made from good healthy ingredients I can feel better about.
Thankfully, my mother’s tradition of Saturday morning pancakes
Find some of my other breakfast recipes on the links below:
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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