Where is this year going, you guys?! School’s back in session, meetings and appointments have ramped up, and schedules just keep getting busier and busier. And hey, you know what? I’m here for it. I created Wild Rye Baking Co. for times such as these. To be an ally, a last-minute savior, a sigh of relief when you forgot a birthday or need a hostess gift, or you’re trying to get your kids out the door and nourish them at the same time. I don’t have kids yet, but man the chaos of mornings can still be a whole thing!!
I find that I crave the nostalgia of pancakes and the memories of childhood mornings with my family more when there’s a lot going on. I also need to feel energized and ready to take on the day rather than sugar-sacked and in need of a nap, which can happen after your typical pancake breakfast. Enter my Almond Flour Pancake Mix. The end of my tortured tug-of-war between wanting the flavors of my childhood and trying to live a healthy, balanced life. I think I tweaked this recipe nearly 20 times. I was not satisfied with pancakes that tasted healthy. I couldn't stand for it. I was going to match the taste memory or scrap the recipe altogether. Many, many trials later I found a blend of ingredients that tasted indulgent but met my health-conscious standards. The star ingredient in this mix is the ground almonds. They add richness, texture, and nutrients. The mix also includes whole grains like brown rice flour, sorghum flour, and corn. I have to give a special shout-out to the vanilla because it truly is exceptional. Madagascar vanilla is the stuff dreams are made of. I began using it when I started working in restaurants, and it blows generic vanilla out of the freaking water. I’ll say more about vanilla in another blog post because it's fascinating and deserves a post all to itself, but for now, just know that I selected the very best for these pancakes. Many of these ingredients also add sweetness which meant I didn't have to add much sugar at all. Per serving, these pancakes have just over a teaspoon of sugar. Add some eggs, good olive oil, and nut milk to finish the batter, and feel good about eating these pancakes for breakfast (or dinner).
As if the health and flavor profile of these pancakes aren’t enough to make you fall deep in pancake love, they are also incredibly versatile. Knowing that people don’t always have buttermilk or even eggs in their fridge, I decided the wet ingredients needed to be easily substituted. I’ve made these pancakes with almond milk, canned coconut milk, skim milk, and more (just so you know, buttermilk is still queen if you happen to have it). I’ve made them with banana or ground flax seeds instead of eggs when I'm out of eggs (or for my friends who live the plant-based life). I’ve made them as waffles and wow, do they deliver! Crispy on the outside and tender on the inside. See waffle lovers, I did not forget about you! (Mix the batter the same way, preheat your waffle iron, grease it well, and live your best waffle-loving life!)
My move when life gets busy is to make the batter and keep it in my fridge so I can make a single pancake for breakfast or a snack in no time. It's been so rewarding to see all the ways my friends have brought our pancakes into their lives too! I am legitimately giddy over it. My friend Lauren makes a double batch of pancakes on the weekends, and then freezes the extras to reheat in the toaster oven throughout the week so her son can have a nourishing breakfast that still feels like a treat. My friend Emily adds a scoop of protein powder to our pancake batter before making them for her kids on school mornings. My friend Rachel makes vegan pancakes because her son has an egg allergy, and they’re so good she can feed the whole family with them.
I share this with you with such pride because all of you and your most important people are my why! I LOVE being a part of your busy mornings! I love being able to offer you a truly nourishing and nostalgic breakfast baking mix that can please you and the people you care about. Wild Rye’s mission is to make life better by making it easier, more connected, and more delicious. So let's welcome this busy back to school season with open arms and a plate full of pancakes, shall we?
Don’t forget to tag us on Instagram as you bake our mixes. Seeing Wild Rye in the wild is one of my most favorite things and inspires me endlessly! And if you have questions along the way, please email me. Sarah@wildryebaking.com is where you can find me. I’m here for you. We got this.
And also don’t forget about the limited time offer on our best-selling almond flour pancakes - Buy 3, Get 1 Free! Use code BACKTOSCHOOL at checkout through August 26th.
Big Love,
Sarah