Skip to main content
You'll flip for these pancakes
- I can cook just about anything, but I have never had much luck turning thin pancake batter into the light, fluffy things you get in a restaurant (or at the home of a better cook than I).
- Pancakes are not the healthiest of breakfasts, but they are a comfort food that brings back memories of my childhood, sitting at the kitchen table with the family, having long political discussions on a Saturday morning. A sweet treat and sweet memory.
- Recently, I told my oldest daughter, Genevieve, that I was bored with oatmeal for breakfast, but that I thought I needed to start my day because it's good for my heart.
- "What about oatmeal pancakes?" Oatmeal pancakes?
- So, into the kitchen I went.
- The batter is thicker and cooks up more easily than traditional batter. And these are delicious sweet treats.
- You can top these little snacks with fruit, drizzle on some honey or just
- eat them plain. A little bit healthier, a little more fiber and a lot of yummy.
- 1/2 cup of whole wheat flour
- 1 teaspoon of milled flaxseed
- 1/2 cup of quick cooking oats
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 3/4 cup of vanilla almond milk
- •Put all the ingredients in a blender and puree until it's all smooth.
- •Heat a lightly oiled frying pan over medium high heat.
- •Pour the batter onto the griddle.
- •Brown on both sides and serve hot.
Vegetarian
