Ok people. I seriously cannot stop making these. And I also cannot stop with my current turmeric obsession and experimentation. Why am I just now discovering this spice?!
And they’re really not that yellow, so your kids wont scoff!
Also, I know I went a little flour crazy with this recipe, but it’s because I’m a big nerd, have them all on hand and I really like the flavor combos. If I could pick 2, use the pat flour and almond flour and never mind the rest. The almond flour adds amazing flavor! You could just use oat flour too, but I really think the almond flour reaaaallllyy bumps it up a notch!
I make an enourmous batch of these and use them for everything. Breakfasts. Snacks. Lunch. I love slapping some PB on top. Then plain Greek yogurt. Then some berries or sweet potato-depending in how I’m feeling. Delish either way!
Ok. Here we go:
1.5c oat flour
1c almond flour
1/4c rice bran (tocos)
1/4c wheat germ
1/4c coconut flour
1tbsp psyllium husk powder (good for digestion, but don’t over do it!!!)
1 scoop vanilla protein powder
1/4c organic evaporated cane juice
1tsp baking powder
1tsp baking soda
1/2 tsp ginger
3/4c cottage cheese
2 farm fresh eggs
1.5c milk of choice
Directions. Heat pan over med heat. Whisk dry ingredients together and set aside in a bowl. Blend remaining wet ingredients thoroughly. Make a little well in the dry ingredients and pour half the wet ingredients in. Mix until well incorporated. Add more wet. Mix again. Add the last of the wet and mix until all ingredients have been incorporated. Then I use a 1/4c to scoop out the batter and pour into the griddle. Then it’s time to flippity flip those flap jacks!! I personally prefer these with yogurt, berries, butternut squash and/or a liiiiiitle but butter over syrup. But that’s just me! Shoot, my daughter just eats the batter plain, so c’est las vie. And to each his own. And whatever other colloquial phrases come to mind 🤣.