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Finally, a healthy pancake for school morning “brain food” breakfasts!
In a mixing bowl combine the buttermilk, oil and eggs. In another bowl combine all of the remaining ingredients. Add the buttermilk mixture into the dry ingredients and mix only until moistened.
Pour half cup sized scoops of the batter into a hot, lightly greased skillet. When the top of each pancake starts to bubble, flip it and cook the other side. When pancakes are done, set them aside on a plate while you continue with the remaining batter.
Enjoy. Now you can send your kids off to school knowing they are full with a hearty, healthy breakfast!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!