I have a lot of cookbooks. No, my Kalamazoo Mum has a lot of cookbooks...I have quite a few cookbooks. The Moosewood cookbooks are some of my favourites. A few weeks ago I picked up the new one called "Cooking For Heath" and we've pretty much eaten from it every night since. (I have a very lovely husband who willingly eats tofu and lentils on a very regular basis.) I thought Nigella's banana pancakes were the best pancakes until I tried the Moosewood Whole Grain Pancakes. These pancakes are seriously delicious and although Nigella's recipes are tasty I don't cook from them for their health benefits.
I made a few changes to the recipe (I love to do so) and topped them with some baked apples and they were perfect.
1/4C Whole Flaxseeds 1/2C Rolled Oats 1C Whole Wheat Flour 1/4 t Salt 1 t Cinnamon (my addition and therefore optional) 1/2 t Baking Soda 2 t Baking Powder (I use the aluminum-free stuff) 2 Large Eggs 1 C Buttermilk or plain yogurt (I used Vanilla) 1/4C Olive Oil 1C Water
1. In a spice grinder, whirl flaxseeds and oats until they are the consistency of cornmeal, and place in a large mixing bowl. Add flour, salt, baking soda, baking powder and cinnamon. Mix well.
2. In a separate bowl beat eggs, buttermilk, oil and water. Make a well in the dry ingredients and pour in the wet. Stir just until combined.
3. Warm a greased skillet over med-high heat and ladle a 1/4C of batter for each pancake. Flip after a minute or two.
Serve with Maple Syrup, Baked Apples, Cottage Cheese, strawberries, blueberries......
*(You can add more water if batter looks too thick.) *(These freeze really well, in anticipation of being re-toasted at a later date.)
2T Pure Maple Syrup 2t Fresh Lemon juice 1t Vanilla Pinch of Salt 5C peeled and slice apples (or apples and pears)
1. Cute fruit into a 9 inch square baking dish. Add syrup, lemon juice, vanilla and salt. Mix well.
2. Bake at 400*, stirring every 10-15 mins, until fruit is soft. Around 35-40 minutes.