Nick’s No Compromise Pancakes

Look at that perfect freakin' pat of butter

Funny thing about pancakes: I never liked them until I was pregnant with my son, and then suddenly I was having inexplicable cravings for them. My baby daddy (you might know him better as Long Suffering Husband, since I finally roped him into marrying me after two pregnancies) would take me out to Perkins, Denny’s, et. al., and I would order an omelet and hash browns and side of bacon and pancakes. And eat it all.

Ahem.

Anyway, ever since then I have loved pancakes, and my kids love them too. Fortunately, I can stick any old healthy vegetable or fruit into a pancake, and as long as there’s maple syrup, my kids will gobble it down. I’ve experimented a lot with pancakes, and I’m here to tell you that really, as long as you get them roughly the right consistency, you have a lot of pancake leeway. Take today, for example: we are out of whole-wheat flour, so I decided to grind up some oats. We had some leftover sweet potato (sheesh, I initially spelled that the Quayle way: potatoe) so I threw that in. Etc., etc. I’ve even made pancakes with beets, and believe it or not, passed them off as “Pink Princess Pancakes” or some such nonsense.

Motherhood–it’s 90 percent marketing.

Miss Four pronounced these “super good” and two thumbs up. She ate three, Mr. Seven ate two, LSH ate four or five or nine and even said “Mea culpa” because he had pooh-poohed my healthified flapjacks. Oh, and I ate a few too.

Nick’s No Compromise Healthy Delicious Pancakes

1 cup oat flour (pulse rolled oats in food processor or blender till it’s flour)
1 cup whole-wheat or all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¼ cup wheat germ
¼ cup flaxmeal
½ tsp. cinnamon (optional)

2 cups almond, soy or cow milk
1 cup mashed sweet potato or winter squash
3 eggs
2 tbsp. butter or mild oil
1 tsp vanilla

Mix all of the dry ingredients together in a large bowl or, ideally, one of those nifty batter bowl thingamobs.

Mix together all of the wet ingredients, including squash, in a blender. Pour into the dry ingredients and mix thoroughly.

Here’s the tricky part: adjust the batter to make it pancakey. Too thick? Add some milk. Too thin? Add some flax meal, wheat germ or flour.

Fry them on a griddle. You know, like pancakes. If you don’t know how to make pancakes, go either to someone else’s blog, or back to 7th grade Home Economics.

Enjoy!

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