Lactation recipes are cropping up all over the internet. These cakes are similar to the myriad of lactation cookie recipes available, but with a breakfast food focus. Working and non-working moms alike will appreciate these pancakes; they’re easy to make and store to make breakfast time simple.
Milkie Morning Pancakes are made with whole grains, rolled oats, flax seeds, and nutritional (or brewer’s) yeast, all of which are generally considered as nutritional galactagogues (they help support milk production). Oats are high in iron and dense with filling, healthy calories. Nutritional or brewer’s yeast (used somewhat interchangeably) are excellent sources of B vitamins, which are essential to the health of any body, but especially nursing moms.
Additionally, when these cakes are made with pastured, grass-fed milk and eggs, they provide a higher amount of omega 3 fatty acids (beyond those provided by the flax seeds), which are essential to overall good health for moms and babies and are necessary for optimum infant brain growth; omega-3s are difficult to find in the typical conventionally-farmed American diet.
This Mama Milkie Morning Pancakes lactation recipe is deliciously wonderful and provides nutritional support for the whole family (please me mindful of honey use in infants under a year; brown sugar or other sweetener may be substituted).
Title: Mama’s Milkie Morning Pancakes
Yield: 30 pancakes
Cooking time: 1 hour
Preparation time: 10 minutes
Rating: 5/5 stars
Source: Melissa Morgan, IBCLC, CLE
1. Preheat griddle to 325*.
2. Measure milk into large bowl; add vinegar and allow to stand for 10 minutes.
3. Lightly hand-beat eggs with honey and vanilla; add to milk mixture and mix.
4. Combine dry ingredients in another bowl.
5. Add milk and egg mixture to dry ingredients. Mix well.
1. On hot griddle, pour 1/3 cup of batter for each pancake.
2. Cook on one side until edges are dry and center is bubbly.
3. Flip and cook until underside is medium brown color.
4. Serve topped with pastured butter, nut butters, fresh or pureed fruits, pure maple syrup, raw honey, or other toppings.
Store excess cakes in the refrigerator for breakfasts throughout the week or store in the freezer for up to three months.
Substitute buttermilk for milk and apple cider vinegar. Choose animal milks and eggs that are local and grass-fed/pastured, as they tend to be more nutrient-dense (specifically, higher in Omega-3 fatty acids that are difficult to come by from a meat source in the typical American diet).
Aluminum-free baking powder improves the taste of your cakes. Bob’s Red Mill is a non-GMO brand.
May use non-wheat flours and dairy and egg alternatives.