Pancakes are a ritual on the weekends for my husband and me. He sleeps, and I busily create breakfast for the two of us. Pancakes are wonderfully easy to prepare and easy to fortify with healthful additions. Here’s what I do:
I start with a healthful pancake mix, such as Bob’s Red Mill. I use their whole-grain gluten free mix. For the two of us, I use 1 cup of mix (then follow the directions on the bag) to which I add several healthy items:
- 3-4 T of organic ground corn (polenta)
- 2-3T organic ground yellow flax seed
- 3-4T organic rolled oats
- 1 T cinnamon
My cakes are grainy, chewy and chock full of seasonal fruits. This morning was fresh blueberries. SOmetimes it is frozen berries or sliced bananas. SOmetmes it is the carrot pulp leftover from my juicer! Lemon zest is also a great addition, just be sure they are organic lemona. Pour on some local grade B maple syrup and coconut oil and we are ready for the day! Experiment with healthy pancakes for breakfast—or dinner!–and start the day off right.