Pancakes Gone Wild

This is a working list of recipes for one of my family's favorite weekend meals - pancake breakfast. We like pancakes that use all natural and ideally organic ingredients with minimal dairy and and sweeteners. It may not be as decadent as a diner pancake but we prefer it that way. Feel free to substitute any of the oil with melted butter and any of the liquid with whole milk to make it taste closer to diner pancakes.

Once you nail the basic recipe to your liking, feel free to experiment with the variations below. My inspiration comes from all the amazing coffee shop muffins and breads that I once loved but have found to be too rich and full of ingredients that don't agree with me. Doing it in pancake form allows me to recreate those flavors at home in an easier and healthier way.

Base Pancake Batter

1/2 cup all purpose flour (80g)

1/2 cup whole wheat flour (70g) - ideally soft white wheat

1/4 cup powdered sugar (30g)

1 tsp baking powder (4g)

1/4 tsp salt (2g)

1 cup milk or water (8oz)

1 egg

1 tbsp oil (15g)

Pumpkin

1/3 cup canned pumpkin puree

1 tbsp powered sugar (8g)

1/2 tsp pumpkin spice

1/2 tsp vanilla

Zucchini Banana Bread

1/4 cup cooked shredded zucchini (100g uncooked)

1/2 mashed ripened banana (2 tbsp or 50g)

1 tbsp powdered sugar (8g)

1/2 tsp cinnamon

Cook zucchini in pan first to remove moisture then cool before adding to the batter

Cornbread

Replace the whole wheat flour in the base recipe with cornmeal (80g)

1 tbsp honey or powdered sugar