I don’t know about you, but in our house, Sunday mornings = extra-scrumptious breakfast! You know: pancakes, waffles, muffins, crêpes…NOM, NOM, NOM!!!
So, when deciding what to make for breakfast this Sunday morning, I was struck by the lovely memory of our delectable Mulberry Bran Muffins.
I was also in the mood for a little crunch.
And, thus, these hearty and delicious Mulberry Sunflower Pancakes were born!
Treat yourself to a stack. Trust me, you won’t regret it!
Whole Grain Mulberry Sunflower Pancakes
Ingredients:
- Flour (whole wheat pastry) - 3/4 cup
- Baking powder (aluminum-free) - 2 tsp.
- Baking soda - 1/2 tsp.
- Cinnamon (ground) - 1 tsp.
- Nutmeg (ground) - 1/2 tsp.
- Salt (pure) - 1/2 tsp.
- Flax seed meal - 1/4 cup
- Yogurt whey - 1 1/2 cups (you can substitute with buttermilk or milk, if needed)
- Oats (rolled) - 3/4 cup
- Mulberries (dried) - 1/3 cup
- Sunflower seeds - 2 T
Instructions:
I used my beloved Vitamix to blend the batter, but for those of you without one, have no fear! Here's the easy "old-fashioned" way to do it! ;)
Place the first seven ingredients in a large bowl and stir to mix well. Add the yogurt whey, and stir until the dry ingredients are moistened.
Fold in the remaining ingredients. Allow the batter to sit for about 5 to 10 minutes.
Prepare and top your pancakes as desired! (I love using our easy pancake maker!)
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