Photos by Dinah Cardin
On a Sunday morning, we found some ingredients in the cabinets to create these hearty, but healthy pancakes that tasted perfect for this cold mid-winter weather.
In a large mixing bowl, combine:
1/3 cup corn flour
1/3 cup blueberry ground flaxmeal
1 1/2 cup multigrain baking & pancake mix
1/2 teaspoon salt
In a medium sauce pan, boil 1 1/2 to 2 cups water
Add a pinch of salt
1/2 cup small quinoa
1/2 cup Irish steel cut quick oats
Cook until soft. Remove from heat and add:
4 Tablespoons of vanilla yogurt
2 Tablespoons of natural, smooth peanut butter
2 Tablespoons of rice milk
2 to 3 Tablespoons of half and half
Stir into the dry mixture, 2 large eggs. Then, add wet mixture to the dry. Heat grapeseed oil in a medium to large skillet. Pour batter into four-inch circles, about the size of a beer coaster. And fry until golden brown.
Serve hot with blueberry preserves and real butter.
