Yes, we will be doing recipes here, too. Something for everyone, right? And I’m thinking these might be a perfect addition to an Easter breakfast. 🙂
These past few weeks I’ve craved (diner) pancakes. Before I started cutting back white-flour products, I would order them on occasional breakfast trips out. Now, three bites gets me an instant headache from the flour AND the sugary table syrup.
I tried making a white whole wheat version, but they always felt heavy. They certainly didn’t capture that “diner flavor.” Then, shortly after Christmas, I picked up some woman’s magazine that talked about Paleo recipes. Almond meal came into my home and life changed—a little, anyway.
I found the original recipe here. I followed it exactly the first time, but I have this need to tweak every recipe I come across and really wanted to cut back the flour. Either way, the flavor—and even the texture—resembled those of the diner!
Rather than list the entire recipe with my changes I’ll keep this short and note only the changes I made:
I cut back the white whole wheat flour to ¼ cup and increased the oatmeal to ¾ cup. (Next time I might add an additional ¼-tsp of baking soda too.)
I used ½ cup of plain Greek yogurt (b/c it’s all I had) and thinned it with ¼ cup of 1% milk (dairy or almond—both worked fine).
I ALWAYS add extra vanilla. 😉
I made some plain, added chocolate chips to a few, and even some dried coconut flakes. (I did blueberries last time, which I keep frozen.) They all worked.
Rather than fry the pancakes in canola oil, I sprayed my griddle and cooked them the old-fashioned pancake way. Next time I make my tweaked version, I’ll let them cook a few minutes longer. I think oatmeal is a touch heavier than white whole wheat flour, so the batter has to cook a little longer to rise (?).
I transferred them to a spatter screen, to keep the bottom of the pancake from getting mushy from condensation. Once they’re cool I put them on a plate.
These keep well in the fridge for a few days. (The flavor gets better.) I’m sure they can also be frozen for a quick and healthy breakfast just before school. (I toss them in the toaster on low. Works really well.) Layer them with yogurt and fruit or maple syrup and a touch of butter. PBJ or almond butter and jelly are good too. (Yes, I’ve tried it.)
Are you constantly looking for healthier versions of comfort food standards? Do you follow a recipe ‘as is’ or are you compelled to put your stamp on it? Will your kids eat your take on their favorite foods?
(Images of my dream vehicle–just for fun. Parents and caregivers need some. 🙂 )
Happy Easter and Happy Passover to all who celebrate! Please take a moment to remember (and pray for, if you are so inclined) those who aren’t as blessed as we are.
Until next time,