So, why am I telling you all of this? A few years ago, I ate a pancake breakfast at a chain restaurant and it was so delicious. Shortly after, I was devastated to learn of the countless acts of inhumane farming practices that supplied such chain restaurant with its food, as well as several other chain restaurants. Granted, I do eat meat, but I take the "Wayne Pacelle" approach to meat-eating. And since then, I have vowed not to eat meat unless I know and approve of how it has been prepared. This might offend certain friends and family members at dinner parties (don't worry; I am discrete), but this is an area that I feel very, very strongly and passionate about. After the paper I wrote and the details I learned, I simply cannot ignore this issue because ignorance is not bliss in this situation.
So anyway, sorry about that, but had to say it. I vowed to find a pancake recipe that mimicked this delicious pancake from chain-restaurant-that-shall-not-be-named. And, I've finally found it. The nutty and grainy texture in this pancake are so good and a small serving will keep you full for hours! Serve along side some fruit and you have a healthy and amazing breakfast.
- 1 cup quick cooking oats
- 3/4 cup nuts - almonds, pecans, or walnuts (or mixed)
- 1 cup WW flour
- 2 Tbsp flaxseed meal
- 1 Tbsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/4 cup sugar
- 1 3/4 cup buttermilk, shaken
- 2 eggs
- 1/4 cup canola oil
- With a food processor, grind quick cooking oats and nuts to a pulse, crumbly mixture.
- Combine oat and nut crumbs with flour, flaxseed meal, baking soda, baking powder, salt, and sugar in a large mixing bowl.
- In a separate bowl, combine buttermilk, eggs, and oil until blended.
- Add wet ingredients to dry ingredients and mix until just combined.
- Spoon 1/4 cup mixture onto a preheated (medium to medium-low) griddle or pan sprayed with cooking spray.
Post a Comment