Souped Up Hearty Multi Grain Pancakes

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My family loves hot pancakes for breakfast, however I’m not a fan of premade “just add water” pancake mixes. I like the fluffy thick made from scratch pancakes – but they are a tougher sale at my house as time is a commodity in the mornings.

So, I’ve come to a compromise – we use the mix, but I get to add “healthy things” to the pancakes, & to make up for it, I’ll usually throw in some blueberries or chocolate chips to make sure the kids will actually eat them.  It’s a vicious cycle.

I’m on a huge omega 3 oils kick right now, & anywhere I can throw them in, they are included. These are full of protien, & fiber, & the omega 3 oils – so they are healthy, & they fill you up & keep you going.   I’ve also been adding freshly grated & toasted coconut to everything.  As in, I use my machete to break it open, & then put it into the food processor to shred, then toast in the oven.  It isn’t sweet, but I feel like it is important & it isn’t noticeable.

1 Tablespoon amaranth seeds – lightly toasted or popped

2 Tablespoons flax seed

2 Tablespoons chia seed

1 Tablespoon natural coconut – shredded & toasted (unsweetened)

1/4 cup oats

1 teaspoon cinnamon

dash of nutmeg

dash of cardamom

Mix ingredients together, then add 2 cups of pancake mix, & water to reach desired consistency.  Allow to sit for a few minutes so that the oats soften, & the flax & chia will begin to thicken.

Stir, then pour onto hot griddle, & add berries or chocolate chips if desired.  Turn once bubbles appear & begin to pop. Serve immediately, with a pat of butter, & 100% maple syrup or my Blueberry Syrup.



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