Saturday mornings have become “pancake Saturday” in my home. I take advantage of the fact that I
am forced get up early (thanks to my son!) and start my day off in the kitchen, prepping lunch (sometimes by 8 a.m.) and sweet treats for the kids for the following week.
Lately, Saturday mornings have become all about pancakes! The kids love them and they are so easy to make, not to mention the fact that they freeze well and are ideal for a quick breakfast or morning snack during the week.
These pancakes are light, sweet, and packed with healthy ingredients. The star ingredients (if you haven’t guessed by the title) are cinnamon and flax.
Let’s talk “cinnamon!” I can’t get enough of it myself and so I usually throw into any recipe whenever possible. It also has a myriad of health benefits-it regulates blood sugar levels, contains fiber, iron, calcium, and magnesium, and works well in sweet as well as savoury dishes! (My go-to natural remedy for colds and sore throats is a spoonful of cinnamon mixed with raw honey.)
Now, how about flax? It is an excellent source of fiber and omega 3 fatty acids, and contains lignans, which help reduce the risk of certain cancers.
*For an egg-free variation of the recipe mix 1 tbs. of flax with 3 tablespoons of warm water in a small bowl. Let it sit for 5-7 minutes until thickened and resembles the the consistency of an egg.
(Yields about 6 1/4 cup size pancakes)
1/2 cup whole wheat flour or all-purpose flour
1/2 cup instant oats
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup unsweetened coconut milk (or milk of choice, formula or breast milk)
1 large egg at room temperature
1 tbs. ground flax (optional)
3 tbsp. maple syrup (or sweetener of choice)
1 tsp. vanilla extract
Extra virgin coconut oil (butter or cooking spray), quantity as needed
Whisk the egg in a large bowl until frothy then add the wet ingredients and whisk until combined.
Sift the dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula until thoroughly combined and smooth.
In a small saucepan heat coconut oil on medium heat until melted. Scoop about 1/4 cup of the batter and drop into the middle of the pan. Swirl the pan in a circular motion to spread the batter evenly to form a patty in the middle of the pan. Cook for 2-3 minutes per side until golden brown.
*TIP: When the sides begin the bubble the pancake is ready to be flipped over!
Serve immediately with a dollop of butter and maple syrup.
Store in the fridge for 5-7 days or in the freezer in an air tight container for 3-6 months.