Ristow Cakes (loaded whole wheat pancakes)

Ristow cakes:

( or… loaded whole wheat pancakes)

First, the pancake:

1 cup of whole wheat flour (if you’re really against whole wheat, regular flour is yummy too)

.5 cup flax meal (this is not necessary, just a nice add in that does wonders for your heart)

1 egg white

1.5 tsp baking powder

pinch of salt

1 tbs brown sugar

Mix together with water until you reach the consistency you like (less water for fluffy pancakes, more for thinner)




Add ins…

1 mashed banana

a handful of choc chips

a few crushed pecans (too many will hurt your mouth)

Mix together.

Heat pan to medium heat, plop a small spoonful of butter and let it melt. Drop pancake batter by ladle-full scoops into pan. Keep watch, whole wheat flour cooks a little differently than normal flour. While the pancakes are cooking, mix one cup of frozen blueberries, 2 tbs butter, and syrup in glass cup and microwave until warmed. Pour mixture over cooked pancakes. (Frozen strawberries are really good here too!).

Um Yum. I suggest eating this with a cup of Pete’s coffee with french vanilla creamer (but some hot tea with Agave nectar as a sweetener will work too)


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