I was driving home from Zumba this morning and an ad came on for a free short stack of pancakes at IHOP since it's National Pancake Day.
And while I'm normally a fan of anything free, our closest IHOP is 30 minutes away. And I knew I could make much healthier pancakes here at home.
These babies are what I came up with.
I shouldn't call them babies. Because they are not petite. They are stick to your ribs, belly filling pancakes. My husband even referred to this video. (Disclaimer - my pancakes do NOT have tofu in them :D )
Anyway, here's the recipe. I love them and will definitely be making them again!
Oatmeal Spice Whole Grain Pancakes
by Shana Galbraith
2 cups whole wheat flour
1 1/2 cup Spelt Flour 
(or you can use all whole wheat - but they'll be more dense)
(or you can use all whole wheat - but they'll be more dense)
1/2 c oatmeal - uncooked
1/4 cup flaxseed meal 
1 packet truvia
2 Tbsp wheat bran
3 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
4 tbsp coconut oil 
3 cups water
1 cups unsweetened vanilla almond milk
Mix dry ingredients together. Then add coconut oil, water, and almond milk. Whisk together well.
Use a 1/4 cup measuring cup to ladle pancakes on a griddle, heated to medium / medium high.
Cook until bubbles form. Flip pancakes over. Cook for 2 minutes more, or until pancakes are heated through.
Serve with agave nectar, honey, or syrup. Yum!
