Whole Foods Recipe For Super Healthy Pancakes

Whole Foods Recipe For Super Healthy Pancakes
By Ivy Larson

I have a weak spot for pancakes. I think it goes back to childhood. When I was growing up my parents both hated going to places like The Original Pancake House or Denny's (which is where, in my opinion, they served the absolute best pancakes!) Actually, I felt deprived that we couldn't go to "fun" restaurants like that. Luckily I had a grandmother who shared my passion for pancakes and fun dining so as a special treat she would take me to The Original Pancake House so I could order the famous pancake face (with whipped cream for hair, chocolate chips for the eyes and mouth and the maraschino cherry nose-does anyone remember eating that?)

Anyway, pancakes and I go way back. But these days I can't get away with eating the pancake face from my childhood days anymore. All grown up now, I eat whole food "big girl" pancakes-made with anti-inflammatory superfoods like chia seeds or flaxseeds. I'm not going to lie and say my pancakes would win a taste-test over the Original Pancake House pancake face. But, I can tell you mine do taste pretty darn good and they are jam packed with nutrients. They're also an easy whole foods recipe anyone can make.

Here's the recipe!

Ingredients (Serves: 2 ) (Yields 6 small pancakes)

2 organic free-range eggs, lightly beaten
1/4 cup low-fat plain yogurt (such as grass-fed Siggis brand)
1/2 cup water
1/2 teaspoon pure almond extract
1/4 cup Mila (chia seeds) or ground flaxseeds (such as Barlean's Forti-Flax)
1/4 cup wheat germ
2 tablespoons white whole wheat flour (such as King Arthur Flour)
Dash of sea salt
2-3 teaspoons extra virgin coconut oil (such as Barlean's Extra Virgin Coconut Oil)

Optional:

Blackberries or raspberries
Agave Nectar

1. In a small bowl, add the eggs, yogurt, water and almond extract. Beat well.
2. In a separate bowl, combine the Mila or flaxseeds, wheat germ, flour and salt.
3. Add the wet ingredients to the dry ingredients. Mix well.
4. Add the oil to a large skillet (use a paper towel to distribute the oil evenly over the skillet); heat the oil over medium-high heat. When the skillet is hot add about 2-3 tablespoons per pancake to the skillet. Cook for about 2 minutes per side. Serve hot with fresh raspberries or blackberries and a drizzle of Agave nectar.

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.HotandHealthyLiving.com

Ivy is a healthy lifestyle coach who runs http://www.HotandHealthyLiving.com. Along with her husband, Andy Larson, M.D., Ivy is the author of the bestselling Gold Coast Cure, Fitter Firmer Faster and Whole Foods Diet Cookbook. A popular figure among national media outlets, Ivy has appeared on such shows as Good Morning America, CNN, and Fox News. She currently makes regular appearances on Lifetime Television.

Article Source: http://EzineArticles.com/?expert=Ivy_Larson
http://EzineArticles.com/?Whole-Foods-Recipe-For-Super-Healthy-Pancakes&id=4132486

• Dr Johanna Budwig
• flax recipe
• Flax Seed
• flaxseed supplement
• flaxseed oil
• omega-3
• flax seed oil
• flaxseed grinder
• budwig protocol
• barlean's coconut oil
• flax seed grinders
• efa
• book
• barleans forti flax
• Jane Reinhardt-Martin
• Flaxseed Grinders
• flax coffee grinder
• essential fatty acid
• flax recipes
• flax oil

Tags: Whole Foods Recipe For Super Healthy Pancakes flax seed healthy pancake recipe barlean's forti-flax barleans forti flax barlean's coconut oil