Breakfast for dinner



Pancake delight

I love the idea of breakfast for dinner using the ingredients you have in your pantry because frankly you have nothing else. That or you aren't inspired to make anything else. I am not sure if I love the occasional breakfast for dinner idea more now or when I was a kid. In our house breakfast for dinner usually means some sort of egg dish. The other night we had enough staples to make these delicious, grainy, nutty pancakes in a flash.  I was in heaven. They are better for you than your typical IHOP pancake and oh so much more satisfying. Enjoy!

Whole Grain Pancakes

¼ cup ground flaxseed*
½ cup old-fashion oatmeal
1 cup whole wheat flour*
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon kosher salt
2 large eggs
1 cup skim milk mixed with freshly squeezed lemon juice from ½ of a lemon (this is my version of homemade buttermilk)
¼ cup extra virgin olive oil
1 cup water

Warm a lightly oiled non-stick skillet on medium heat while you make pancake batter.
In a large bowl, add flaxseed and old-fashion oats. Then sift in whole wheat flour, baking soda and baking powder using a handheld fine-mesh strainer. Add salt. Mix well with a fork, making a well in the center and set aside.

In a separate medium bowl, whisk together the egg, milk/lemon juice or yogurt, oil and water. Pour wet ingredients into the center of the dry ingredient bowl where the well is. Using a spatula, stir until just combined. The batter is very thin.

Turn the skillet’s heat up to medium-high. Ladle ¼ cup of batter for each pancake onto the hot skillet, fitting as many pancakes as space allows.

Cook until bubbles appear on the top, about 2 minutes. Flip the pancakes and cook on the second side until golden brown, about another 2-3 minutes. Repeat until all of your batter has been used up.

Serve with pure maple syrup and fresh berries.

Makes 4 servings (about 3 pancakes per person)

Recipe slightly adapted from Moosewood Restaurant Cooking for Health

*Note: store whole-wheat flour in the fridge or freezer up to a year in a Ziploc bag if you don't use it on a regular basis. Its oil content from the wheat germ can potentially lead to spoilage if left at room temperature. Do the same with ground flaxseed.

This is the before shot