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Ingredients
1- 1/2 CUP OLD FASHIONED OATS
2- 1/4 CUPP WALNUTS
3- 1/2 CUP WHOLE WHEAT FLOUR
4- 1/4 TSP SEA SALT
5- 2 TBSP GROUND FLAX SEED
6- 2 TBSP WHEAT GERM
7- 1/2 TSP CINNAMON
8- 1 TSP BAKING POWDER
9- 1/4 TSP BAKING SODA
2 OMEGA 3 EGGS
1 1/2 TSP MAPLE SYRUP
2/3 CUP ORGANIC MILK
1 1/2 TSP ORGANIC COLD PRESSED
CANOLA OIL
1/4 CUP PLAIN GREEK YOGART
DIRECTIONS;
1. GRIND OATMEAL AND WALNUT AND PLACE INTO A LARGE MIXING BOWL
2. ADD WHEAT FLOUR, SALT, AND FLAX, WHEAT GERM, CINNAMON, BAKING POWDER AND BAKING SODA
3. IN ANOTHER BOWL COMBINE EGGS, MAPLE SYRUP, NUTS, CONOLA OIL, AND YOGART, WHISK TO COMBINE.
4. ADD THE LIQUID INGREDIENTS TO THE DRY INGREDIENTS, STIR TO COMBINE, LET BATTER STAND FOR 10 MINUTESBEFORE USING.
5. HEAT A HIGHLY GREASED GRIDDLE TO 300 F. LADLE 1/4 CUP OF THE BATTER ONTO THE GRIDDLE FLIPPING AFTER 2 TO 3 MINUTES, WHEN BUBBLES BEGIN TO FORM ON TOP , UNTIL GOLDEN BROWN.
6. SERVE WITH GREEK YOGART, CHIA JAM, AND FRESH FRUIT.
MAKES 12 PANCAKES
SERVES 4
NUTRITIONAL FACTS;
OMEGA 3 2500 mg
VITAMIN B-12 16 % DV
ZINC 22% DV
courtesy of Sandra Young, OD
author: Visionary Kitchen: A Cookbook for Eye HealthBooks are available for purchase at
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