Holiday Pancakes

Holiday Pancakes

Pancakes can be made with whatever you have handy - a few eggs, a bit of ground grain or seed, some flavoring and salt and as much liquid as you need to make a pour-able batter. Whether or not you add some baking powder depends upon how fluffy or dense you like your pancakes.

In this instance, I ground some oat flakes, pumpkin seeds, chia seeds, and slivered almonds in a coffee grinder and added them to three beaten eggs and about a third cup of coffee liqueur. Some salt and cardamom for flavor and the pancake batter is complete. To quote Ina Garten, "How easy is that!"

The ratio of eggs to flour to liquid depends a little on what kind of grains and seeds you use. Chia seeds absorb a great deal of liquid, so only about a cup and a half of the flour mix is used. As your batter sits, it may thicken. Just add any liquid: water, milk, or a nut milk if you prefer.

I like a dense, high protein pancake, so I usually start with 3 or four eggs. Then add a small amount of liquid - about a half cup. Then add flour until the batter is the right consistency.

Fry in a neutral oil such as avocado. Silver dollar sized pancakes are nearly always easier to flip and cook, especially if you use an alternative flour.

You have to wake up in order to grow up. Loch Kelly