Pancakes 'O Love

To mark the first day of February, I thought I'd share my current favorite pancake recipe with you. And to make the post seasonal, I made the pancakes in heart-shaped molds. Note that this is absolutely unnecessary, and not something I usually do - although it's a fun Valentine's Day idea.  Also note that you can use a metal cookie cutter as a mold if you like - but do not use an enamel-coated one (mine bled coloring all over the pancake - that pancake went straight in the trash!!!), and definitely don't try to use plastic.  The directions given with this recipe assume you are using molds, but these can be made as normal pancakes too.

Play with flavor variations to keep things interesting here. I made raspberry chocolate chip, because it seems like a good valentine-y flavor. However, I have also made these with pecans instead of chocolate chips, and small chunks of banana in place of the raspberries. I imagine almond-blueberry would be a delicious combo.

Pancakes 'O Love
You can make these with molds, to be heart-shaped, or as regular pancakes. 
Yield: 2 servings, about 4 cakes each

INGREDIENTS
1/2 cup white-whole wheat flour
1 tbsp baking powder
pinch salt
2 eggs
1/2 cup plain greek yogurt
1/2 cup milk
1/2 cup raspberries (I used frozen)
1/4 cup chocolate chips

DIRECTIONS
1. Preheat a skillet and molds over medium heat. Spray the pan and molds with non-stick cooking spray.
2. Combine the flour, baking powder, and salt in a bowl. Stir. Add eggs, yogurt, and milk, and stir until combined. Fold in berries and chocolate chips.
3. Pour the batter into the molds (if using) about half-way up the sides. Let cook until bubbles appear in the middle, then carefully remove the molds (I used tongs, because they will be hot), and flip the cakes. Continue cooking until done.
4. Serve topped with butter, maple syrup, and/or jam, as desired!

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Whole Wheat and Flax Blueberry Pancakes

Some mornings, resisting the siren song of the snooze button is more than my sleepy will-power can manage. On those days, I motivate myself with the thought of the breakfast I'll be able to cook (and eat!) if I get up on time.  This recipe makes a healthy breakfast, equally suited to a sleepy Monday as a late-start Saturday. Although dragging out measuring cups on a weekday may seem taxing, I make these in the time it takes to brew the coffee. Simple and satisfying, these pancakes get me started on the right foot.

Whole Wheat and Flax Blueberry Pancakes
Yield: 4 pancakes, enough to serve 2 people

INGREDIENTS
1/2 cup whole wheat flour
2 tbsp flax meal (ground flax seeds)
1 tsp baking powder
1 tsp honey
pinch salt
2 whole eggs
1/2 cup milk or almond milk
1/2 cup frozen wild blueberries

DIRECTIONS
1. Preheat a skillet over medium heat.
2. Combine flour, flax, baking powder, and salt in a bowl; stir. In a separate bowl, whisk together eggs, milk, and honey. Add the wet ingredients to the dry ingredients and stir until just combined. Gently stir in the blueberries.
3. Spray the skillet with cooking spray. Add 1/4 cup batter to the pan, shaking a bit to spread if needed.  Cook for a minute or two, until the underside is browned, then flip and cook until done. Repeat with remaining batter.
4. Enjoy, topped with a bit of butter and maple syrup.