Weekends are for pancakes. Even when M was 1 week old, I was up making pancakes for everyone on a Saturday. The steaming pile of warm cakes on the table makes me happy. Each of the kids has a small (medicine) cup of syrup to pour over their pancakes. Usually there are rabbit, cat, or fox pancakes on the stack, with ears and blueberry eyes. I'm learning everyone's preferences. B doesn't like to eat blueberry pancakes, but he likes blueberry sauce on top. O likes to eat his pancakes with an egg sandwiched in between. I like an egg beside, yolk and syrup mixing. Any way they are, we all like them and it seems a treat to linger over hearty pancakes.
This recipe is similar to our whole grain pancakes, but with fewer grains it seems to come together faster. I grind the oats in our coffee mill to make oat flour; I also grind the flax in the mill.
Easy Oatmeal Pancakes
1 and 1/2 cups whole wheat flour
1 cup rolled oats
1 cup oat flour
1/2 cup ground flax seed
5 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
2 Tbl. honey
4 eggs
2 cups kefir (or buttermilk)
1 and 1/2 cups (coconut or almond) milk
4 Tbl. coconut oil
2 tsp. vanilla (optional)
1. In a bowl, combine first 7 ingredients, make a well in the center, and set aside.
2. In another bowl, whisk together honey, kefir, milk, eggs, oil, and vanilla.
3. Mix wet ingredients into dry ingredients. Pour batter onto heated griddle, cooking until bubbles form and then flipping and cooking until golden brown.
Makes approximately 24 pancakes.
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