Pancake Sandwiches


Stacks of Sandwiches
One with yogurt and walnuts,
‘Nother with sausage.

Then there’s open faced,
Topped with PB and preserves –
Strawberry flavored.

Pancake Recipe
1 cup white whole wheat flour
1 tbsp coconut flour
1 tbsp cream of wheat
1 tbsp baking powder
1 tbsp sugar
1 tbsp ground flaxseed meal
3 tbsp egg whites
1 egg
3 tbsp olive olive oil
1 cup milk (may be a bit more; consistency is more thick than watery)

Mix wet ingredients together and pour over mixed dry ingredients. Into medium-heated and oiled skillet, spoon enough to make two or three pancakes at a time, using the back of a spoon to spread batter into a round shape. Gently flip when surface starts bubbling. When other side is browned, transfer to a plate. Repeat, add oil when needed as you continue cooking. When done, put whatever filling you want between two pancakes to make a sandwich.

Filling ideas: Sausage, bacon, ham, yogurt, pieces of nuts, nut butter, preserves or jelly, applesauce, cream cheese, ricotta cheese with chocolate chips, and the list goes on . . .

A Fruitful Affair

A banana fare
With strawberries and nuts flair,
Add yogurt and pear.

Recipe
Mix together:
1 ¼ – ½ cups flour
1 tbsp. baking powder
4 packets of coconut sugar (or your choice of sweetener and amount)
1 egg
3 mashed ripe bananas
3 tbsp. olive oil (or your choice of oil)
Enough cups of almond milk (or your choice of milk) to make a batter with texture of your preference

  1. Preheat oven to 375 degrees F while mixing batter
  2. Pour batter in warmed, butter- or olive-oiled cast iron skillet
  3. Time for 15 minutes, at which time take out skillet and press/mix in sliced strawberries and return skillet to oven
  4. Time for 25 minutes and check to see if done, stick toothpick in and see if it comes out clean
  5. Serve and have a great morning or evening, if you want this to be a dinner fare