Shannon’s Homestyle Pancakes

(Guest post by Shannon Adkins, my longtime, also-loves-baking friend)

I love homestyle pancakes and always have. As a working mom nothing says weekend like a pancake breakfast and extra coffee with my husband and our 2 kids. I have high cholesterol (thanks, genetics) so, I’ve made lots of swaps in what we eat to keep that as in check as possible. Over the last couple years I tested lots of swaps for butter with varied success. Let me introduce my new baking buddy, avocado oil. I make all my recipes that call for butter with it except brownies and cookies. Since it is flavorless, It swaps in seamlessly in every recipe I’ve tried.

My homestyle pancake recipe is straightforward and makes enough for some weekday leftovers. If you are a fellow sourdough baker, see my note for adding your discard.

Homestyle Pancakes with Low Cholesterol!

Ingredients:

4 cups all-purpose flour

1/4 cup sugar

8 tsp baking powder

2 tsp salt

4 eggs

3 cups milk

1 cup avocado oil

2 tsp good vanilla extract

Directions:

1. Mix all dry ingredients together, stir and set aside.
2. In a separate medium mixing bowl, whisk eggs. Then add oil and mix.
3. Add vanilla and milk to egg mixture and mix.
4. Mix the wet and dry ingredients together just until combined.
5. Cook by the ladleful on a hot griddle or pan.
6. Top with maple syrup, fresh fruit or both and enjoy!

Sourdough note:

To use sourdough discard decrease flour by half a cup (3.5 cups) and milk by half a cup (2.5 cups). Mix the sourdough in with the eggs before the oil.