You can boost your brain health by eating more carbs from nature. These pancakes recipes are a great way to transition from refined flour/baked good breakfasts to more plants and macronutrient balance. This gives you stable energy and more brain essential vitamins, minerals and phytochemicals.
- Add a dollop of grass-fed butter. Drizzle with real maple syrup.
- Puree 1 cup of defrosted raspberries or mixed berries (add honey to sweeten to taste)
- Spread with nut butter and sliced fresh seasonal fruit on top: berries, mango, peach, pear
- Mix plain grass-fed Greek yogurt with honey to taste, sprinkle chopped nuts on top
- Mix a tablespoon or two of cream cheese with honey – or raspberry/strawberry preserves- to taste and spread on top
- Make “sammie”, a pancake sandwich with above cream cheese, Greek yogurt or peanut/almond butter. Cut in half or in quarters for little hands
- Berry Chia Jam – Gimme Some Oven
Skip Aunt Jemima and fake “maple” syrup. High fructose corn syrup is an industrial food product, far from “natural” and bad for your health.
Adjust the recipes to use whole-wheat and/or spelt flour instead of all-purpose flour. You can also replace 1/4 or 1/2 cup of flour for oats for more fiber and micronutrients.
If a recipe calls for buttermilk
- mix 1 cup milk with 1 tablespoon apple cider vinegar (or white wine vinegar)
- let it sit 10 – 15 minutes before mixing in.
After weekend breakfast, place remaining pancakes in a Ziploc bag with parchment paper in between the pancakes. This prevents them from freezing together. Remember to label and date the bag!
This is a great way to add protein into your pancakes.
- Replace all-purpose from with 1 cup whole-wheat flour and 1 cup spelt flour i
- Reduce sugar from 1/4 cup to 2 tablespoons.
- Use half whole-wheat flour and spelt flour
- Replace agave with honey or brown sugar
- reduce the baking soda from 1 teaspoon to 1/2 teaspoon
- use coconut oil instead of vegetable oil
Which pancakes are you going to make?