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These pancakes are quick and easy to make yet they’re substantial. My whole family loves them, and because they’re a great source of protein and fiber, we feel good about eating them, too.

 

Ingredients

3/4 cup regular or quick rolled oats

1 cup buttermilk (most are only 1% milkfat)

2 heaping tbsp ground golden flaxseed

1/2 teaspoon baking soda

1 pinch of sea salt

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

1 large organic egg

 

Preparation

Mix the oats and buttermilk in a small mixing bowl. Let stand for 5 minutes. Add in remaining ingredients and stir until blended. Let stand for another 2-3 minutes.

Pour onto a buttered medium-hot griddle (preferably cast iron) and cook until golden on both sides. Serve with fresh fruit and/or maple syrup.

Note: The recipe above makes 6-7 4-inch pancakes. It’s easy to double or triple the recipe as needed.

 

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