If you’re making pancakes or waffles for the family on the weekend, triple the recipe. Flash freeze extras on a cookie sheet (so they don’t stick together), then seal and freeze in a Ziplock bag.
Pop them in the toaster, serve with syrup and fruit and voilà – you’re a breakfast champion, who’s not even fully awake for another 41 minutes. Imagine how awesome you’ll be then? Unstoppable.
1/3 c. rolled oats
1 ½ c. whole wheat flour
1/3 c. brown rice flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 tbsp. melted butter
2 c. buttermilk (or add 2 tbls white vinegar to 2 cups milk and let stand 5 minutes to let milk sour)
2 eggs
3 tbsp. applesauce
1 2 tsps. honey
1 c. blueberries
Grind oats in food processor, then add to large bowl with remaining dry ingredients. In a medium sized bowl, combine melted butter, buttermilk, eggs, applesauce, and honey. Add to the dry mixture and blend well. Let the mixture stand for 30 minutes (while you pour yourself some more coffee, check your email again and allow the batter to thicken). Heat griddle to medium-high heat. Pour 1/4 c. of batter onto the griddle. Dot with blueberries. Cook until the underside is brown and the top begins to bubble. Flip over and cook the other side (about 1 minute).
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