Fruit & Nut Pancakes

During the week, Paul is always gone before the kids get up. Sundays we wake up the kids early so we can get to early mass. Saturday mornings are the only day of the week that we can all sit and have breakfast together. I always like to make it a special time for us, so I couldn’t just serve the same ol’ cereal or eggs that the kids and I usually have during the week! So, Saturdays have turned into pancake morning. Saturday’s are always a little on the go with projects and random activities so it’s nice to have a really filling meal to get us going ... who knows when or even if the kids will have a proper snack before lunch. After literally years of adjustments, I have been making this same recipe (or variation of the core recipe) for at least a year now and we still am not sick of them.

The recipe is only for four or five cakes, but they are extremely hearty pancakes so you may want to think twice before making a double batch. However, they heat up again just fine if you have leftovers!

Fruit & Nut Pancakes

Makes 4-5

3/4 c flour
3/4 c oats
3/4 c almond milk (or other milk alternative)
1/4 c almond meal
2 T hemp or chia seeds
1 egg (regular, flax or chia)
1 ripe banana
1 T baking powder
1/4 t salt
1/2 t extract
1/2 c additional chopped fruit

Variations:
- lemon extract + blueberries, strawberries or mango
- vanilla extract + diced apples or pears, ½ t cinnamon, ½ t cardamon
- almond extract + peaches, ½ t cinnamon

Mix all ingredients except for the additional fruit. I use a immersion blender to get it all mixed well and so that the oats are a little finer, but you can mix by hand too. Then, add fruit.

Heat a little coconut oil in a pan on medium. Mixture will make 4-5 equal size pancakes. Cook around 4-5 minutes per side. Since these are really thick, use your spatula to push them down to make sure the inside is getting cooked though.

Top with your favorite Wisconsin maple syrup! I also like mixing a little syrup with coconut yogurt to get a little more yumminess!