Sunday, April 8, 2007

Easter Brunch: New And Improved Heart Healthy Pancakes

If it's worth doing once, then twice, isn't it worth doing a third time just to get it right?

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
pinch salt
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.


  1. Wonderful looking pancakes and all thoses special ingredients-the flax seed....oh wow! I could just dive right into that plate of fruit.....and I love the Kiwi....I am still amongst them and having a food fest! Cheers to you and yours!

  2. Another mouth watering offering Christine, I don't know how you have the patience?

  3. Yeah, I'm with Anne -- "Mouthwatering." Very, very nice! Very delicious-looking and of course, healthy!


  4. Christine I think you've got it here... pancakes, yogurt, fresh fruits AND champagne cocktail... well thank you very much!!
    I have a 100% oatmeal waffle recipe that I love but I must try these pancakes. Really like the almond meal here.

  5. Yummmm! Those pictures are really wonderful. Can it be true? We can have our pancakes, and eat them too! :):)

  6. I won't eat steel-cut oats as cooked cereal, but this looks like a fabulous way to get them for breakfast! I'll give 'em a try. Thanks!

  7. That IS heart-healthy!
    They also sound much tastier than the regular run-of-the-mill Biqcuick (sorry Mimi) pancakes.
    I like something with a bit of texture.
    And what a wonderful champagne cocktail - I'll be over this weekend...

  8. Jann, Anne, Paz, Tanna, Sher, Mimi, Cyndi and Katie,
    I'm sorry to lump you all together in one reply but I've been buried under paperwork, getting ready for April 15th :( and I have to leave at 7am tomorrow for the weekend.
    Thanks for all your comments. These really are good little pancakes.
    I will resume cooking and posting next week, when I'll have some time to breathe!


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