Common Cuisine |

When we moved into our new house a few months ago, I began a new tradition of making breakfast for dinner once a week. We have all enjoyed the weekly treat, and I have had lots of chances to work on the health factor of the pancakes. This version pleases me for health, and pleases my husband for still tasting like pancakes should.

I grind the almonds and flaxseed in a coffee grinder that I have dedicated to spices. Don’t grind the nuts too much or you will end up with nut butter!

• 1 1/2 c all-purpose flour
• 1/4 c whole wheat flour
• 1/4 c ground almonds
• 2 Tbsp ground flaxseed
• 1 Tbsp sugar
• 2 tsp baking powder
• 1 tsp salt
• 2 cups milk
• 1 egg
• 2 Tbsp butter, melted
• 1 tsp vanilla

Combine dry ingredients (flours, ground nuts and seeds, baking powder, salt) in a large bowl. Add milk, egg, butter and vanilla and mix until combined. Mix should be runny.

Heat a large frying pan or griddle over medium high heat. When a drop of water sizzles on the surface, add a little butter to the pan. Allow it to melt and spread over the surface of the pan.

Using a scant (just a little less than) 1/4 cup of batter per pancake, pour 3 or 4 pancakes in the pan. Cook about 2 minutes until batter bubbles and the bubbles begin to break. Check the underside to make sure it is getting golden brown. Flip pancakes with a spatula and cook for another 1 to 2 minutes.

Store finished pancakes in a pyrex dish in the oven while you finish making the rest. To continue, add another dollop of butter and repeat until batter is used up.

Serve with a shot glass of real maple syrup for dipping, to help control how much syrup is consumed.

Serves 4.