Running with that premise, I offer the new, taste-improved, now even heart-healthier, delicious mini-pancake. The addition of cooked, cholesterol-busting steel-cut oats is what makes this a pancake worth crowing about. Health factors notwithstanding, the addition of the oats give this pancake a delicious nutty taste and a texture your tongue will enjoy. All that, and the fact that I'm so into heart-healthy foods right now, I keep tweaking an already good recipe to make it fabulous.
Have I succeeded? I think so. But don't believe me; try them for yourself. Go on, they're good for you. You'll thank me later.
Here, sip on a pomegranate-champagne cocktail while you read on.
Christine's New and Improved, Heart-Healthy Mini-Pancakes
A recipe inspired by Eating Stella Style
1/2 cup egg substitute (or you could use 2 whole eggs)
1/4 cup water
2 teaspoons good vanilla extract (no sugar added)
1/3 cup almond meal (finely ground almonds)
1/4 cup organic flax seed meal
2 tablespoons Splenda granular (or you could use regular table sugar)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2/3 cup cooked steel cut oats, cooled to room temperature
Combine the eggs, water and vanilla extract.
In a large, combine the almond meal, flax seed meal, sweetener, baking powder, baking soda, salt & cinnamon and combine well with a whisk.
Pour the wet ingredients into the dry ingredients and stir with the whisk until combined.
Add the cooked oats and stir to fully blend.
Allow to sit for 5 minutes to thicken.
Place a cast iron skillet or griddle over medium heat and spray with non-stick spray.
When the pan is hot, drop the batter in 1/4 cup measurements into the pan. Do not crowd.
Cook until the bottom is firm when lifted with a spatula then flip to finish the other side.
The pancake is done when it springs back when gently prodded with a finger.
Serve with a dollop of the best plain yogurt you can find, some perfectly fresh, ripe fruit, and, of course, your champagne cocktail.
It's a lovely way to celebrate Spring.
Copyright © 2005-2007, Christine Cooks. All rights reserved.