Whole Grain Pancakes

Another snow day!  Since I do not have friday classes this semester (for the first time ever) this will be a 5-day weekend for me!  Isn’t that awesome!?   Did you have a snow day? If so, what did you do? I made pancakes (as you will soon see) and went to the gym with one of my friends (had to do a 5 mile tempo run).  I also made fruit and oat breakfast bars (but have not tried them yet).  Later my friends and I are going downtown to celebrate my friend Megan’s 22nd birthday! Happy Birthday Meg

Whenever it snows it reminds me of my neighborhood growing up.  There was a group of kids who used to come from “the other side of the pond” to have a snowball fight.  They were so much bigger than us and used to always win.  I was truly terrified of them but I would put up my best fight anyway.  I would usually end up getting my face impaled in the snow (I wish I was kidding)  by one of them, though.  You win some, you lose some. Oh the good old days.

So onto the topic of today’s post…pancakes!  This recipe comes from MooseWood Restaurant’s Cooking For Health cookbook. You may remember that I made a recipe for Sweet Potato, Apple, and Chipotle Soup from this cookbook a few days ago.  I bookmarked the recipe for Whole Grain Pancakes and have been waiting for the perfect day to make them.  When I woke up this morning to an email that all classes were canceled due to the snow..the first thing that crossed my mind was that it was time to make these pancakes  I added banana slices to the ones I prepared for myself but I left the rest of them plain because I was not sure if everyone liked bananas in their pancakes.  I know Jack Johnson does.  That was corny.  Anyway…these came out great!  They are hearty and nutritious.  A perfect breakfast for a snow day!

Serves 4-6

Ingredients

• 1/4 C Whole Flaxseeds (I had ground flaxseeds on hand and so I used that instead but did not put in the blender)
• 1/2 C rolled oats
• 1 C Whole Wheat Flour or Whole Wheat Pastry Flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 large eggs
• 1 C buttermilk or plain nonfat yogurt
• 1/4 C olive oil
• 1 C Water

Directions

In a blender or spice grinder, whirl the flaxseeds and oats until they reach a consistency like cornmeal.  Place in mixing bowl and sift in the whole wheat flour, salt, baking soda, and baking powder and mix well.  In a separate bowl, beat together the eggs, buttermilk, oil, and water.  Make a well in the dry ingredients and pour in the wet ingredients.  Stir until just combined.  Warm a lightly oiled skillet or griddle on medium-high heat and when a drop of water “bounces” on the hot surface, ladle about 1/4 C of batter for each pancake and cook until bubbles appear on top, a minute or two.  Turn the pancakes and cook on the second side until golden brown, 1 minute.

Note: If batter thickens before all of the pancakes are cooked, add a few tablespoons of water to thin it.  to freeze, place a stack of cooled pancakes in a freezer bag. When you are ready for them, separate the pancakes while they’re still frozen.

QUESTION: What is your favorite thing to make for breakfast?

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