I used to be a habitual breakfast-skipper. I justified doing that by making excuses like “I’m too busy,” or “I don’t have time for breakfast.” I am pleased to say that I have reformed my breakfast-skipping ways and am now an avid proponent of eating breakfast.
I am also really into eating high quality, healthy, whole foods. So I thought I would share one of my favorite breakfast recipes with you. Let’s just call them “Lisa’s Fabulous, Healthy, Oh-So-Yummy Pancakes”. Or something like that.
Ingredients:
1 1/2 C Whole-Grain Oats
1 1/2 C Whole Wheat Flour (I grind my own from hard white wheat berries so it’s as fresh as can be. If you use store bought, be sure to store it in the freezer to maintain freshness and nutrients)
1 heaping T of milled flax seed
2 t baking soda
1 t baking powder
1/2 t salt
2 1/2 C buttermilk (I make my own from fresh, raw milk-more on that another day)
1/4 C coconut oil
1 egg
2 T sucanat (or sugar)
1/2 C chopped walnuts
Add-ins: 1/2 C blueberries, 1/2 C mashed banana (or you can used sliced), 1/2 C mini chocolate chips, 1/2 C pumpkin/sweet potato/squash puree, or pretty much anything else your heart desires
Directions:
Grind oats in a food processor to make oat flour. Combine with the rest of the dry ingredients and mix well. Make a well in the center and add wet ingredients. Mix thoroughly. You can add more or less buttermilk depending on the consistency you prefer. Fold in walnuts and any add-ins you desire. Cook on a hot griddle. This recipe will make about 16 pancakes. Enjoy!
We like to smear some natural peanut butter on our pancakes-a little goes a long way. I like to use pure maple syrup to avoid the high fructose corns syrup found in most syrups, but here recently I have been foregoing the syrup altogether.
These pancakes are very filling. I usually make them as brunch and they keep me satisfied through to a late afternoon snack. Each pancake (before add-ins) has 169 calories, 19 grams of carbs, 9 grams of fat and 5 grams of protein. I generally have two with some peanut butter. The coconut oil is what makes these pancakes oh-so decadent. You can also make the batter the night before for less prep-time during a busy morning. They also freeze well-I like to pop them in the toaster to reheat.
Do you eat breakfast? What are some of your favorite breakfast foods? How do you like your pancakes? Let me know if you try these out and what you think of them.
The Chick
I’ll have to give these a try. They sound yummy! For breakfast we usually eat our Peanut Butter-Chocolate Chip Muffins made with Ground Almonds – 345 calories – 14g of Protein – it’s a power packed breakfast.
Yum Cheryl-have you shared that recipe with me???
Are the ground almonds a flour substitute?
Yum! Those look and sound so good! I’m trying really hard not to be jealous of your wheat grinder. One day I’m going to break down and buy one for myself.
Those would be so good with the fresh blueberries my mom just brought me. Yum!
Kris-we just bought that, along with a Bosch mixer, with some leftover tax money. It was worth every penny! That’s what we put in ours today-blueberries we just picked on Tuesday. Yum!
But what if you don’t LIKE coconut?
Well, I will make them for you the next time I see you and you can see if you like them. The coconut flavor is is very mild. You can also buy expeller pressed coconut oil which has no coconut flavor. Far better for you than vegetable or canola oil!
I love hearty, dense pancakes like that! And you’re right that topping with a bit of peanut butter adds a great touch, flavor, and satiety.
Thanks for stopping by, Tina!
thanks for the recipe, but I’m not much of a cook as you might remember! My favorite breakfast is french toast — instead of the syrup, I use butter and cinnamon
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