Three-Grain Pancakes

By Jenny and Rosie

Serves 4-6

1 Cup (125 mL) Whole wheat flour

¼ Cup (60 mL) Ground flax seed*

½ Cup (125 mL) Oatmeal, ground to a powder in a blender*

1 Tbsp (15 mL) Baking powder

1 tsp (5 mL) Cinnamon

2 Tbsp (30 mL) Sugar

½ tsp (2 mL) Salt

4 Eggs

1 ½ Cups (375 mL) Milk or water

2 Tbsp (30 mL) Melted butter or oil

1 Cup (250 mL) Blueberries or diced apples (optional)

As needed - More butter or oil for cooking

¼ Cup (60 mL) Maple syrup

*Note: If you don't have flax flour or oatmeal, use 1 ¾ Cups (435 mL) whole wheat flour.

Note: Wash all produce well.

Whisk the flour, flax, oats, baking powder, sugar and salt in a large bowl.
Add the eggs, milk or water, and butter. Whisk until combined.
Add the optional blueberries or apples and stir to combine.
Heat a large frying pan over medium heat for a few minutes before adding a couple teaspoons of butter and tilting the pan in all directions to coat.
Spoon in pancake batter in by ¼ Cupfuls and let cook until the edges look dry and bubbles have formed on top. Flip, cook another minute or so, then stack onto a plate to keep warm. Add a little more butter to the pan for each batch you cook.
Serve with maple syrup and Apple Blueberry Sauce or fresh fruit.