Power Pancakes
 
Prep time
Cook time
Total time
 
These hearty pancakes are packed with protein, calcium and fibre and make a great start to a busy school day. This recipe is easily doubled so make extra and freeze. Pop them in the toaster and reheat on low (watch that they don’t burn!) for a quick school-day morning breakfast or after-school snack.
Author:
Serves: 20 pancakes
Ingredients
  • ¾ cup plain organic goat or cow's milk yogurt or coconut yogurt (for a dairy-free option, you can also use rice milk and add 1 tbsp lemon juice)
  • 1 cup large flake rolled oats
  • 1½ cups rice milk (or use almond milk, goat’s milk, or cow’s milk)
  • 2 tbsp cane juice crystals or 1½ tbsp maple syrup, optional
  • 1½ cups whole spelt flour (or ¾ cup whole kamut flour and ¾ cup whole spelt flour-our favourite combo)
  • 2 tbsp ground flax or ground chia seeds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 tbsp cold-pressed melted, cooled coconut oil (or use another light tasting oil)
  • 2 eggs, lightly beaten
Instructions
  1. In a large bowl, mix yogurt, oats, milk and cane juice crystals or syrup; set aside for 5 minutes. In a medium bowl, combine flour, ground flax, baking powder, baking soda, and sea salt. Add melted coconut oil to oatmeal mixture and mix well, then stir in eggs. Add dry ingredients, stirring just to moisten. Add dry ingredients, stirring just to moisten. Do not overmix. If your yogurt is very thick, you may need to add a bit more milk to thin out batter. The batter should be fairly thick, but pourable. Spoon about ¼ cup batter for each pancake onto a lightly oiled skillet. Flip and cook on the other side until golden. Enjoy!
Recipe by at https://www.cathyrussellcreativenutrition.com/power-pancakes/