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PANCAKE POACHER..CAUGHT IN THE ACT!
 
Some mornings, it takes a good hour for me to fully regain consciousness. In the meantime, I slog through the a.m. routine in autopilot; Get up…get dressed…wash face…feed dog…rouse kids…and stumble toward the kitchen, with one eye on the coffee pot and the other on the clock, trying to determine how late we actually are. (Depending on how far apart the coffee maker and clock are, this can be relatively painful). 
 
As I check my email, a morning ritual which takes no more than a few minutes (I’m not that popular) I contemplate breakfast. Ah breakfast that sweet, welcome break to the nightly fast. When my brain and body are a little more sluggish than usual, cereal with bananas and yogurt and a teaspoon of Salba is the best I can muster. But, if I’ve been on the ball the week before, I can reach into my freezer to retrieve some freshly frozen blueberry pancakes, thus earning respect and adoration from my breakfast lovin’ children.


If you’re making pancakes or waffles for the family on the weekend, triple the recipe. Flash freeze  the extras on a cookie sheet (so they don’t stick together), then seal and freeze in a Ziplock bag. 

Pop them in the toaster, serve with syrup and fruit and voilà – you’re a breakfast champion, who’s not even fully awake for another 41 minutes. Imagine how awesome you’ll be then? Unstoppable.

Healthier PancakesBreakfast Of Champions
1/3 c. rolled oats
1 ½ c. whole wheat flour
1/3 c. brown rice flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 tbsp. melted butter
2 c. buttermilk (or add 2 tbls white vinegar to 2 cups milk and let stand 5 minutes to let milk sour)
2 eggs
3 tbsp. applesauce
1 2 tsps. honey
1 c. blueberries

Grind oats in food processor, then add to large bowl with remaining dry ingredients. In a medium sized bowl, combine melted butter, buttermilk, eggs, applesauce, and honey. Add to the dry mixture and blend well. Let the mixture stand for 30 minutes (while you pour yourself some more coffee, check your email again and allow the batter to thicken). Heat griddle to medium-high heat. Pour 1/4 c. of batter onto the griddle. Dot with blueberries. Cook until the underside is brown and the top begins to bubble. Flip over and cook the other side (about 1 minute).

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