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 @culinarybutterfly on Pinterest.
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|Prep Time||5 minutes|
|Cook Time||6-8 minutes per batch1|
- 1 1/2 cups organic flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon coconut sugar
- 1 1/2 cups vanilla almond milk
- 1 large eggs
- 3 tablespoon organic ghee, melted
- 1 1/4 teaspoon vanilla extract
- cocont spray or coconut oil
- In a medium bowl, mix flour, baking powder, salt, and sugar.
- In a small bowl, whisk together almond milk, egg, and butter. Pour into medium bowl and stir until well blended.
- Heat griddle or pan on medium high. Add coconut oil spray or coconut oil to grease the pan. When oil is hot, ladle 1/4 cup batter onto oil and cook until lightly golden brown. Flip and repeat on other side. Transfer to plate and serve hot.
- Serve pancakes with your favorite topping or try Trader Joe's Coffee Syrup or Bourbon Barrel Aged Maple Syrup.
I love to use Trader Joe's private label syrups on these pancakes.
You can purchase both Trader Joe's Syrups in stores.
Look for Trader Joe's Coffee Syrup and Bourbon Barrel Aged Maple Syrup while they are in season.
Recipe by www.culinarybutterfly.com