From Scratch Breakfast Ideas

~ R E C I P E S ~
Whole Wheat Pancakes:
3 cups freshly milled soft white wheat berries (any berry will work)
3 tbsp Honey or Syrup
1 tbsp Baking Powder
1 tsp EACH baking soda and salt
3 eggs
2 1/2 c milk
1/4 c butter or coconut oil or avocado oil
2 tsp vanilla extract
1 tbsp apple cider vinegar

Instructions
1. Whisk dry ingredients together in a large bowl. Pour wet ingredients into dry and stir gently until just combined.
2. A few lumps are good! Overmixing makes whole wheat pancakes heavy.
3. Let the batter rest 10–15 minutes. This allows the flour to hydrate and makes a softer pancake.
4. Heat a skillet or griddle over medium heat and lightly grease.
5. Pour about ¼ cup batter per pancake. Cook until bubbles form and edges look set, then flip and cook another 1–2 minutes.

Vanilla Bean Scones:
https://www.recipegirl.com/copycat-starbucks-vanilla-bean-scones/

Whole Wheat & GF Banana Bread:
Regular Banana Bread (Naturally Sweetened)
Ingredients
3 very ripe bananas, mashed
2 eggs
⅓ cup melted butter or coconut oil
⅓ cup maple syrup or honey
1 teaspoon vanilla
2 cups freshly milled whole wheat flour (or all-purpose flour)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
1 teaspoon cinnamon

Gluten-Free Banana Bread (Naturally Sweetened)
Ingredients
3 ripe bananas, mashed
2 eggs
⅓ cup melted coconut oil or butter
⅓ cup maple syrup or honey
1 teaspoon vanilla
1 cup oat flour
¾ cup sorghum flour
½ cup buckwheat flour
¼ cup coconut flour
1½ teaspoons xanthan gum
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
1 teaspoon cinnamon

Instructions
1. Preheat oven to 350°F. Grease a 9×5 loaf pan.
2. Whisk together bananas, eggs, oil, maple syrup, and vanilla.
In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
3. Fold dry ingredients into wet ingredients just until combined.
4. Stir in walnuts or chocolate chips if using.
5. Bake for 50–60 minutes, until a toothpick comes out clean.
Cool 15 minutes before removing from the pan.

Half Whole Wheat Sourdough Croissants
Ingredients
150g active sourdough starter (100% hydration)
250g bread flour
250g freshly milled soft white wheat flour
260g milk
50g honey or maple syrup
10g salt
40g softened butter
250g cold unsalted butter, for laminating
1 egg + 1 Tbsp milk, for egg wash

Directions
1. Mix dough: Combine starter, milk, honey, and flours. Rest 30 minutes. Add salt and 40g softened butter. Knead until smooth and elastic.
2. First rise: Cover and let rise 3–5 hours, until slightly puffy. Refrigerate overnight.
3. Butter block: Shape 250g butter into an 8×5-inch rectangle. Keep cold but pliable.
4. Laminate: Roll dough to 10×15 inches. Enclose butter and seal. Roll to about 8×20 inches and fold into thirds. Chill 30–60 minutes. Repeat the roll and fold once more; chill.
5. Shape: Roll dough to about 10×22 inches and ¼-inch thick. Cut into triangles about 4 inches wide at the base. Slit each base and roll toward the point. Curve the ends slightly.
6. Final proof: Place on parchment, cover, and proof 4–8 hours at room temperature, until very puffy and jiggly.
7. Bake: Brush with egg wash. Bake at 400°F for 10 minutes, then reduce to 375°F for 12–18 minutes, until deeply golden. Cool 20 minutes before serving.
Tip: Freshly milled whole wheat absorbs more liquid, so the dough should be soft and slightly tacky—not stiff or dry—before laminating.

~ S H O P ~
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