Whole Food Homestead

plant. grow. reap. eat.

Category: Breakfast

Warm Millet with Rhubarb Compote

Rhubarb is in season! Everyone ought to have rhubarb in their yard somewhere – not only does it come back every year, demand very little care, and escape most if not all pests and diseases, but it’s the first crop of the season that lends itself to sweet and fruity dishes. We don’t have to wait for berry season to enjoy jams, spreads, pies, crisps and compotes thanks to this early producer. Continue reading

Green Chocolate Smoothie

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Smoothies are great, right? Delicious, nutritious… But honestly I am too lazy to bother blending together a bunch of fruity ingredients that my family is already happy to eat whole. BUT, if there’s a delicious way to get, say, GREENS, into me, my kids and husband (without having to use a truckload of fruit for a fruit-masked green smoothie) – I’m on board. And that’s what happened with this recipe. Continue reading

Squash Pie – Breakfast, Brunch or Dessert!

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Don’t think squash belongs in a pie? Well, get over it!  Squash is naturally sweeter than pumpkin and makes for a delicious, custardy, warmly spiced treat – or in the case of this recipe – breakfast, brunch, snack, or whatever! Continue reading

Two Sourdough Pancake Recipes with Gluten-Free Option!

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I’m finally delivering on some promised sourdough (and gluten free, if you wish) recipes – starting with light and fluffy pancakes! I love using sourdough recipes because I know that I’m feeding my family a healthful, nourishing meal, rather than “just pancakes.” Continue reading

Sourdough Pancakes

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This recipe requires a sourdough starter, which is basically a bubbling mixture of flour and water that sits on your counter waiting to be transformed into nutritious meals and snacks at any time! If you don’t yet have one, learn how – it’s a slight learning curve but seriously easy to do.  You can even do gluten-free sourdough baking, which is a miracle worker!

Sourdough Pancakes
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Sourdough Pancakes
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Pre-heat your griddle over low-medium heat. A skillet completely brought up to temperature is a secret to successful pancakes. On my stove this is at the "2."
  2. Mix the egg, sweetener, melted oil and baking soda well and then add the sourdough starter, stirring until just combined. If you are working with the gluten-free starter, however, stir, mix or beat to your heart's desire - there is no gluten present, so no risk of developing it into chewy pancakes.
  3. Melt a bit of coconut oil or butter on your skillet and scoop the batter in about 1/4 cup increments. Watch for bubbles and a golden-brown underside to know when to flip. If your pancakes are browning too much before you see the bubbles, turn down the heat. Flip and cook for a couple minutes more. Enjoy!
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Egg-Free, Gluten-Free Sourdough Pancakes

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Between my two daughters, we are on the out with both eggs and gluten – oh, and dairy too. Blah. So as you can imagine I was so happy to find this recipe at culturesforhealth.com. But what’s great is that these pancakes are delicious whether you have the dietary restriction or not. And if you’d like to add an egg in, go ahead, it won’t hurt! As you can see above, these pancakes are thick and fluffy – a truly inspiring thing to come by with no gluten or egg. I want to be respectful of the original recipe, so rather than copy it here, I am going to send you there! Enjoy!