Coconut, Banana or Berry Pancakes

Basic Recipe:

2 c. spelt, kamut, or whole wheat flour

2 c. kefir or yogurt

2 eggs, lightly beaten

2 tsp. vanilla

2 tbsp. honey

1/2 tsp. salt

1 tsp. baking soda

2 tbsp. melted butter

Fancy it up:

To batter, add 1 c. freeze-dried coconut and 2 tsp. cinnamon for Coconut Pancakes.  Or drop frozen/fresh blueberries or sliced strawberries onto cakes while in pan cooking for Berry Pancakes.  Mash 2 bananas and add mashed to batter with 1/2 c. walnuts or pecans for Banana Pancakes.  Drop 1/4 c. portions on hot buttered skillet and smooth out with a spoon if too thick.  Cook until golden on both sides, reserve to a rack until serving.  Serve with butter and grade B maple syrup, applesauce, or preserves.  Freeze extras on single sheets of wax paper or parchment in gallon bags.  Reheat in toaster.

Recipe adapted from book Eat Fat, Lose Fat.

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Filed under Breakfast, Recipes

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