On weekends, I sometimes muster up the energy to make some pancakes.  This morning, it was raining and cold, so I thought it was a perfect morning for my favorite pancakes, the Rib Stickins.  I adapted this recipe from Rise and Dine America, by Marcy Claman.  The pancakes are healthy, easy to assemble in just a few minutes, and delicious.  I usually double the recipe and then have enough for the kids for another morning, but I’d rather have left-over batter than run out of pancakes.  Is there anything worse than running out of pancakes?

Rib Stickin’ Pancakes

makes about 7 – 8 pancakes

• 1 cup white whole wheat flour (like King Arthur’s)
• 1/4 cup cornmeal
• 2 tablespoons wheat germ
• 1 tablespoon oat bran
• 2 tablespoons flaxseed meal
• 1 scant tsp salt
• 1 tbsp baking powder
• 2 eggs
• 1 cup milk
• 1 tbsp vegetable oil

Mix all the dry ingredients together: flour, cornmeal, wheat germ, oat bran, flax meal, salt and baking powder.  Add the eggs, milk and oil and mix until combined (do not overmix).  Pour batter by 1/4 cups onto a hot griddle and cook until bubbles appear on top and the underside is golden.  Flip to brown the other side.

How easy is that?

look at all the healthy goodness!

This time around, I also added a tablespoon of chia seeds (not pictured).  Chuh-chuh-chuh- CHIA!  You can play around with different add ins if you like.  I’ve also made these pancakes with frozen and fresh blueberries, and they are delish.

perfect golden cakes!

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