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Metabolism-boosting Healthy Pancakes Recipe

Ingredients

How to make it

  • 1. In a small saucepan, place the berries and maple syrup and bring to a simmer over medium-low heat. Simmer until the blueberries pop, approximately three minutes. Keep warm.
  • 2. Whisk the almond milk and yogurt together in a medium bowl. Add the oats and mix well. Let stand for at least 15 minutes.
  • 3. Combine the flours, baking powder, baking soda, cinnamon and salt in a large bowl.
  • 4. Crack the eggs into a small bowl and lightly whisk. Add the agave syrup, oil and vanilla and whisk to combine. Pour mixture into the oat mixture.
  • 5. Pour the egg mixture into the flour mixture and use a wooden spoon or rubber spatula to stir together just enough to combine. Be careful not to over mix; some lumps are fine.
  • 6. Preheat the oven to 175 degrees.
  • 7. Place a cast-iron griddle or large skillet over medium heat and melt 1 teaspoon oil. The pan is ready if a few droplets of water dropped on the surface jump and spit. If the water steams slowly, the pan is too cold, and if the water boils and evaporates immediately, the pan is too hot.
  • 8. Spoon a heaping tablespoon of batter onto the griddle for each pancake. Cook for one-and-a-half to two minutes, until tiny bubbles appear on the surface of the pancake and a few of them burst. Flip pancake and cook for one-and-a-half to two minutes, or until browned. Place the cooked pancakes directly on a rack in the oven to keep warm. Repeat until all of the batter is cooked, using another teaspoon of coconut oil to re-grease the griddle if necessary. The batter should make 18 pancakes.
  • 9. Place three pancakes on a plate. Spoon the berries and syrup on top, dividing evenly among the plates. Serve six.

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The Cook

hunnee Nanaimo, CA

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