healthy eating my way (allergy friendly)
So we have been on the road. Traveling from Nashville to Alabama. This time we live in a cabin by the river. So beautiful, so peaceful. And I love the fact that no matter were we have been here lately I can find the kind of food I go. The whole food stores are getting more and more common.
Before the recipe: Here are some pics from the last couple of days.
This recipe is adapted from “CleanEatingChelsey”. These pancakes are so good, and so filling. I have made them two days in a row now.
I ate mine with blueberry syrup. Yummy! The mix of oats in these, and the flax seeds, make you feel fuller for a couple of hrs.
1/4 cup (1/2 dl) spelt flour
1/4 cup (1/2 dl) oats
1/4 tsp baking soda
1/2 tsp cinnamon
1 flax egg (1 tbsp flax seeds+3 tbsp water. Mix it, and left to sit for 5 minutes)
2 tbsp unsweetened applesauce
1 tsp vanilla extract
3 tbsp coconut milk ( I also tried this with 1/4 cup (1/2 dl) milk, to make them not so compact)
1/4 cup (1/2 dl) frozen or fresh blueberries
First off, prepare the flax eggs. Leave it to sit for 5 minutes, while you prepare the rest of the batter.
Mix all the dry ingredients, stir, and then all the wet ingredients, including the flax eggs.
Heat up a greased skillet on medium heat. Poor a scoop of the batter on, and wait until bubbles start appearing (2-3 minutes) to flip them, and cook on the other side (2-3 minutes).
Serve with your favorite topping!