Whole Wheat Pancakes

Who doesn't love weekend pancakes?

Whole wheat pancakes were my very 1st transition meal that have stuck with me throughout my food journey. Pre-consciousness I'd never even thought to make on my own batter. I only ever knew to grab the box with Aunt Jemima on it. The day I made my own I never turned back, so easy and a million times better for my body. I started with baby steps and slowly became healthier without sacrificing my favorite foods.

Why Whole Wheat Flour?

To put it simply white flour is horrible. White flour is heavily processed and many of the natural nutrients are lost when the wheat is processing. Most packages are labeled with enriched meaning, refined nutrients (not natural state) are added in at the end.

Whole wheat flour undergoes very little processing, it's nutrient dense and vitamin rich. Wheat flour also contains fiber which is important for our digestion, while white flour most of the fiber has been removed.

Ingredients

• 1/2c Organic Whole Wheat Flour

• 3 Dashes of Cinnamon

• 1tbsp of sugar

• 1tbsp of Coconut Oil

• 3/4c Sparkling Water

• 2 Dashes All Spice or Cloves *Optional

Toppings

• Fresh fruit of your choice

• coconut cream or non dairy yogurt

Step 1

Step 2 Place dry ingredients into a large bowl and mix well. Stir in the sparkling water. Last add oil to batter and stir again.

Step 3 Wait patiently for batter to thicken in the bowl.

Step 4 Heat your pan over medium heat and grease with butter or oil.

Step 5 Pour mini cakes into the pan and flip once top surface is fully covered in bubbles. Cook 2nd side for 2-3 minutes.

Step 6 Enjoy!