We’ve been hit by a snow/ice storm today, and I am lucky to have the option to work from home. I take transit, so commuting to work wasn’t so much of a concern, but I did already put away my winter parka and boots, and I’m stubborn and don’t want to get them out again on principle. Silly, I know! I treated myself this gloomy morning to these delicious and healthy pancakes. I’m generally not a fan of pancakes (I know, that’s sacrilegious to some) but I really liked these. The Red Fife, flax and walnuts added lots of flavour and texture. And I’ve had a thing for strawberries lately, my impatience for spring produce is growing!
Our chives are starting to come up, I hope this weather won’t destroy them or the tulips.
1/2 cup Red Fife flour
1/4 cup ground flax seed
1/4 cup chopped walnuts
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup Greek yogurt
1/2 cup milk
1/8 cup pure maple syrup
1/4 tsp vanilla
frozen strawberries, thawed and sliced (I warmed them in the toaster oven while I cooked the pancakes)
1. Mix flour, flax, walnuts, baking powder, baking soda, cinnamon and salt in a medium bowl to blend. Make a well in the middle and add yogurt, milk, maple syrup, vanilla and egg. Whisk until combined.
2. Add small amount of oil to pan and heat over medium heat. Add 1/4 cupfuls at a time, cooking until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn over and cook until golden on bottom, about 2 minutes. Serve with sliced strawberries and additional maple syrup.
Adapted from Epicurious. Makes 6 pancakes.