Food Storage Friday- Whole Wheat Pancakes

This weekend is General Conference. A time for members of the Church of Jesus Christ of Latter-Day Saints to hear the words of the prophets through a television broadcast. General Conference weekend is full of wonderful family traditions that usually involve delicious goodies and time on the couch with the whole family. Alana has given us a delicious Whole Wheat Pancake recipe that is quick, simple, and good for the family. Not a bad treat for a conference breakfast right?

To learn more about General Conference and to see how and when you can view it, please click here.

Enjoy! This one is fast, super simple, and no wheat grinder required! 

Whole Wheat Blender Pancakes

A 100% Food Storage Recipe

Ingredients

1 cup whole kernel wheat

2 cups milk              (6 Tbsp. non-fat dry milk mixed with 2 cups warm water)

3 Tbsp. honey            

1/3 cup oil

3 Tbsp. baking powder

½ tsp. salt

1/3 cup white flour

Directions

Blend together wheat and milk for 4-5 minutes on medium speed. 

Add honey, oil, baking powder, salt and flour (last).  Blend only until well-mixed. 

Pour onto hot griddle or buttered frying pan.  Cook until bubbles begin to pop.  Flip over and cook until bottom is golden brown.  Yields approximately 2 dozen 4” pancakes.

Food Storage Fridays- Pumpkin-Cranberry Breakfast Cookies

Fall is approaching! Get pumped for the holidays, cozy sweaters, caramel apples, and plenty of pumpkin goodies! For our Food Storage Friday post this week, Alana has put together a recipe that will fill all your fall cravings and show you creative ways to use your food storage.
 

PUMPKIN-CRANBERRY BREAKFAST COOKIES

INGREDIENTS:

1 cup brown sugar

1 1/4 cups rolled oats

2 cups whole wheat flour 

(or 1 cup white & 1 cup whole wheat)

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

6 tablespoons applesauce (1 single-serving container)

6 tablespoons canned pumpkin puree

2 Tbsp. butter

1 egg

3/4 teaspoon vanilla extract

1/2 cup dried cranberries

DIRECTIONS: 

       

Preheat the oven to 350°F.

Place all ingredients in bowl, stir together until combined.

Drop golf ball sized balls onto non-stick baking sheet about 2 inches apart.

Flatten slightly with spatula sprayed with cooking spray.

Bake about 8 minutes for moist cookies and 10-12 minutes for dry cookies.

Makes about 2 dozen.

The best part is, it's so easy, even a kid can do it!