Photo - Cathy Russell
It is back-to-school time which means busy, hectic mornings. Yikes! These hearty pancakes are a staple in our house. They are packed with protein, calcium and fibre and make a great start to a busy school day. This recipe is easily doubled so make extra and freeze. Pop them in the toaster and reheat on low (watch that they don’t burn!) for a quick school-day morning breakfast or after-school snack. If you have sporty kids, try these with a side of fruit for a nutrition-packed, pre-game meal!
3/4 cup plain organic goat or cow’s milk yogurt or coconut yogurt (for a dairy-free option, you can also use rice milk and add 1 tsp lemon juice or apple cider vinegar)
1 cup large flake rolled oats
1 1/2 cups rice milk (or use almond milk, goat’s milk, or cow’s milk)
2 tbsp sucanat or 1 1/2 tbsp maple syrup, optional
1 1/2 cups whole spelt flour (or 3/4 cup whole kamut flour and 3/4 cup whole spelt flour-our favourite combo)
2 tbsp ground flax or ground chia seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2 tbsp cold-pressed safflower oil or liquid coconut oil
2 eggs, lightly beaten
In a large bowl, mix yogurt, oats, milk and cane juice crystals or syrup; set aside for 5 minutes. In a medium bowl, combine flour, ground flax, baking powder, baking soda, and sea salt. Add melted coconut oil to oatmeal mixture and mix well, then stir in eggs. Add dry ingredients, stirring just to moisten. Do not overmix. If your yogurt is very thick, you may need to add a bit more milk to thin out batter. The batter should be fairly thick, but pourable. Spoon about 1/4 cup batter for each pancake onto a lightly oiled skillet. Cook until bubbles appear and underside is golden. Flip and cook on the other side until golden. Enjoy right away or freeze once cooled.
Registered Holistic Nutritionist
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