Oatmeal Pancakes

Ingredients:

• 1 cup all purpose flour

• 1/3 cup old fashioned oats

• 1 tbsp ground or whole flax seeds

• 2 eggs, beaten

• 1 cup milk

• 3 tbsp baking powder

• 3 tbsp vegetable oil

• 1 tbsp sugar

• 1/4 tsp salt

• 1/4 tsp cinnamon

• 1/8 tsp each cardamon, nutmeg

• 2 tbsp chopped walnuts

• melted butter or Pam spray for cooking

Toppings for Serving:

• maple syrup/honey/butter/fruit jam

• berries, banana

1. In a large bowl, combine flour, oatmeal, flax, sugar, baking powder, salt, cardamon, cinnamon, and nutmeg.

2. Add milk and oil to beaten eggs. Slowly add wet ingredients to flour mix and whisk gently. Batter will not be smooth.

3. Fold in chopped walnuts.

4. Heat pan or flat griddle on medium heat. Brush with melted butter or spray with Pam.

5. Pour about 1/4 cup of pancake batter onto pan or griddle. Let pancakes cook until bubbles form (2 to 4 minutes).

6. Flip and cook other side until golden brown (2 minutes). Adjust heat if pan/griddle becomes too hot.

7. Serve hot with your favorite toppings.

Serves: 4 (about 12 pancakes)

Notes&Tips:

• Pancakes are a universal breakfast item, whether we call them Crepes, Blintz, Pikelets, Kaiserschmarrn (my favorite), Uttapam, Chota Roti, Tiganites, or any of the many other names that are attached to them. Just as there are many names for pancakes worldwide, there are also many ways to make them. Thick and fluffy, flat and thin, etc. but all with a bit of sweetness.

• With this recipe, I have added old fashioned oats and flax for a bit of whole grain, and nuts for some protein and crunch. In addition, cinnamon, cardamon and nutmeg are added for a hint of exotic flavor.

• Try these and I guarantee that you'll keep making them for a weekend breakfast or brunch.