“I’m going to make pancakes from scratch for breakfast,” said my husband. A moment straight from the book Porn for Women, where fully clothed men say things like, “honey, relax while I change the baby’s diaper,” or “let me fold all the laundry;” but better because they were organic, water-sustainable pancakes!

Ingredients matter to water systems around the world. When you make food from scratch you are in control of the source of your ingredients. The pancakes were fluffy and perfectly sweetened with brown sugar, vanilla and cinnamon.

To make your own HUSBANDmade organic pancakes just follow the recipe below and I’ve included some fun ecards from the book found at the website www.wannasnuggle.com.

Who says water conservation can’t be fun.

Eat less water at your kitchen table!

Be well,

Florencia

HUSBANDmade Organic Pancakes (Waffles too)

1 cup organic plain yogurt

1 1/4 cup organic milk or more (my favorite is Organic Valley) / 1 cup for waffles

2/3 cup organic whole-wheat flour (if the flour is from the Dakotas it is rain-fed)

1/4 cup organic toasted wheat germ or organic cornmeal

3 tbsp or more of organic ground flax meal (optional)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 tsp organic ground cinnamon

2 large eggs (Michael used eggs from our backyard hens that are finally laying again)

1/4 cup packed organic brown sugar

1 tbsp organic vegetable oil

2 tsp organic vanilla

Mix yogurt, milk and oats together and let stand for 15 minutes.

In the meantime, in a separate large bowl mix together the remainder of dry ingredients except for the brown sugar.

Add remaining wet ingredients and brown sugar with oats mixture. Combine wet and dry ingredients.

Cook your pancakes in your favorite pan or griddle.

Modified from the Eating Well multi-grain waffle recipe