Nothing says Sunday Morning, like a big delicious brunch. I like waking up before anyone else (except my two catdogs, Baxter and Weasley) put on Jack Johnson's Banana Pancakes and start the breakfast feast. I like to make a large batch of pancakes, eggs, or bacon (for the man, not me!). The trick is to remember that delicious food can be healthy! For instance, I like these scrambled "eggs" for my weekend breakfast, since I have been flirting with veganism since last year. They are also a great choice if you are watching your cholesterol. If I am making real eggs, I aim for a 1:3 yolk to egg white ratio. I would use this same egg ratio rule if making french toast. As always, use real maple syrup (no fake stuff) and choose a yummy whole grain bread. Even if you don't change the meal itself, but you change the kind of ingredients, then you are doing yourself a favor.
Anyway, without a doubt, my ultimate breakfast specialty is pancakes. The recipe I use comes from my father's weekend classic. When he would make these pancakes, it would last me nearly ALL day.
Rick's Secretly Healthy Short Stack
Here is the dry mix:
2 1/2 cups spelt flour
1/2 cup soy flour
1/2 cup Quinoa or Kamut flour
1/2 cup barley or Amaranth flour
1/4 cup rice flour
1 cup oat or wheat bran
1 tbsp sugar
1 tsp salt
** You can also add some protein powder to give this a muscle-man-kick.
Thoroughly mix the dry ingredients.
To make pancakes, mix the following just before cooking:
1 cup dry mix
1 cup milk, either rice, soy, almond, goat, or cow
I egg (or vegan substitute...I like one mushed banana)
healthy dose of milled flax seed
1 tsp of baking powder (non-aluminum)
Mix can also be used to make waffles, and you can add just about anything to the wet mix like berries, granola, fruit, etc