Breakfast for 2...

very hungry people.

 Its amazing how using a whole grain flour in place of that All-Purpose bleached junk can really fill you up. Anywho- let's dig in, shall we??

Who wants pancakes?!

Banana-Spelt Pancakes are totally the breakfast of champions. Feel free to add 1 Tbsp of ground flax seed to the dry ingredients to really amp up the nutritional value of this breakfast delight.

You will need:
3/4 Cup Spelt Flour
1.75 tsp Baking Powder
Pinch of Kosher Salt
1 tsp Sugar [or substitute 1/2 tsp Agave Nectar & mix it with the wet ingredients]
1/2 Cup reduced fat Milk
1 Large Egg
1 medium, ripe Banana. sliced.
Butter, or cooking spray, as needed

Process:
1. Preheat a large griddle pan or non-stick pan on medium-high heat.
2. Combine the dry ingredients in a medium sized bowl.
3. Mix the egg, milk and Agave [if using in place if sugar], and then whisk into the dry ingredients.
4. Grease the heated pan, using cooking spray or a pat of butter. Ladle or pour about 1/2 Cup of batter per pancake onto the pan; quickly place 5-7 pieces of banana onto each pancake.
5. Once the edges of the pancake are set and bubbles are forming on the surface of the pancake [about 2-3 minutes], they should be ready to be flipped.

6. Flip the pancakes and allow to finish cooking [about 1.5 to 2 more minutes], add a touch more butter if necessary.
7. Remove from pan, transfer to plate, and serve with REAL Maple Syrup!

Better for you flap-jacks

Who says you can't have your [pan]cake and eat it too?

Oat flour takes the place of all-purpose to provide a fiberful, whole grain breakfast alternative for those of us who would like to indulge but hate to waste the calories. Finally, a sweet & satisfying breakfast that will leave you feeling full for hours without feeling like you've started your day on the wrong foot.

Ingredients:
1.25 Cups Oat Flour
2 Tbsp ground Flax Seed
2.5 tsp Baking Powder
1/2 Tbsp Sugar [or 1 tsp Honey. If using honey, incorporate with the wet ingredients first.]
1 Cup 1% Milk
1 large Egg, lightly beaten
1 Tbsp melted, salted Butter

Butter, for cooking. [you may use pan spray or grapeseed oil, or whichever medium you prefer, I just think the best pancakes are cooked in butter].

Process:
1. Combine all of the dry ingredients in a medium sized mixing bowl [it is important to whisk the dry ingredients together before adding the wet; this will ensure that there are no large clumps of anything.  I will never forget the pancakes my mother made for us one morning... I took a bite and ended up with a nice pocket of baking powder in my mouth. Aside for that incident, the rest of my breakfast was delicious.]
2. Stir the wet ingredients into the oat flour, baking powder, sugar, and flax until combined.
3. Heat a non-stick pan on medium-high heat.
4. Once the pan is hot, melt 1 Tbsp of butter. It should sizzle once it hits the pan.
5. Pour batter into desired size pancakes [I measure mine by the ladle-ful]. Lower the heat just a little bit.
6. When the edges of the pancake look mostly cooked and the batter has set they are ready to flip [about   
2.5 - 3 minutes]. Add a touch more butter if necessary.
7. Cook for another 1-2 minutes and serve with real maple syrup or your desired topping, but pleeease
do not top these delicious, healthy pancakes with anything containing high-fructose corn syrup;
respect your family, your waist-line, and your breakfast and boycott that crap!