Berry-Vanilla Yogurt Pancakes with Flax Seeds (Hippie Cakes)
I in no way want to denounce the value of eating cake for breakfast. Any cake is good at any time of the day. Period. So are pies, donuts, crepes, crumpets, scones, biscotti, tortes, petit fors, pączkis, and anything in or around phyllo dough.
This cake, however, is born for the morn and about as healthy as doing pushups in the garden (almost). According to this site, which looks marginally like it knows what it’s talking about, flax seed helps fight a wide array of health problems: including cancer, diabetes, high cholesterol, heart disease, the stones, the burns, the runs, and the bubblies. As long as it doesn’t taste like anything (which it doesn’t when cooked in something) it can come along for the ride. This is pretty much the opposite recipe that Paula Deen would use, but it still has quite a bit of flavor.
Using Greek yogurt, which is chock full of protein, to bind the dough gives this a nice moist texture unlike any pancake you have ever tried. It’s almost like a grilled pudding instead of a cake. Add some fragrant, earthy spices and fresh berries and you have got yourself a guilt-free reason to get your lazy ass out of bed.
Berry-Vanilla Yogurt Pancakes with Flax Seeds
- 1 cup of flour (or buckwheat flour if you want to get really healthy about it)
- 1/4 cup of golden flax seed
- 1/2 cup of vanilla flavored Greek yogurt (I recommend Stonyfield Oikos)
- 1/2 cup of vanilla flavored soy milk (I recommend Silk or Soy Dream)
- 2 teaspoons of vanilla extract
- 1 teaspoon of baking powder
- 1 egg
- 2 tablespoons of vegetable oil
- 1 tablespoon of white sugar
- 1/4 teaspoon of fresh ground cinnamon
- 1/8 teaspoon of numeg
- 1/8 teaspoon of allspice
- 1/3 cup of fresh blueberries
- 3 large strawberries, sliced
And because you gotta add some flavor somewhere…slap on some
- melted sweet butter
- high-quality organic maple syrup
Coat your griddle with a non-stick spray and heat to about 350°. In a large mixing bowl, add all of your wet ingredients: Yogurt, milk, extract, egg, and oil. Whisk briskly until well blended. Add the flour, baking powder, flax seed, sugar, and spices, in that order, continuously whisking to incorporate each individual ingredient. When you are finished, gently fold in your berries.
Once thoroughly mixed, spoon out portions of your batter on to the griddle. You should get about 7 or 8 cakes from this recipe, but I challenge you to just make one incredibly huge one. Cook for about 4-5 minutes per side or until golden brown. Add butter after the first flip so that it begins to melt right on the griddle. Garnish with fresh berries, premium maple, and a couple of crispy eggs.
Lewd Food 