Fix Approved Oatmeal Pancakes

This recipes is derived from the Fixate Cookbook. However, since I don't have gluten-free flour on hand, I decided to just use oatmeal instead. They were a hit with me AND my hubby! (I didn't give them to my kids because I wanted them all for myself. :)) 

For the Fixers: 1 serving is 2 pancakes and it equals 1 yellow.

Ingredients:

• 1 ½ cups oatmeal, ground to make flour (in a Magic Bullet or something like it)
• 3 tsp. baking powder
• 1 dash salt
• 1 ½ cups unsweetened almond milk
• 1 large egg
• 1 T pure maple syrup (or honey)
• 5 T butter, melted
• 1 tsp vanilla extract

Directions:

1. Combine flour, baking powder, and salt in a small bowl; mix well. Set aside.
2. Combine almond milk, egg, maple syrup, butter and extract in a medium bowl; whisk to blend.
3. Add flour mixture to almond milk mixture; whisk to blend until there are no lumps.
4. Let stand for 10 (or more) minutes.
5. Heat a skillet of medium heat.
6. Pour 1/4 cup batter onto the skillet; gook for 2 to 3 minutes or until bubbles pop in the center of the pancake. Flip with a spatula and cook until golden on the other side.
7. Continue with the remaining batter.

Whole Wheat Crepes

This recipe comes from 100 Days of Real Food. The original recipe calls for less flour than I've put in here, but the batter was just too thin for me to work with and I ended up breaking the first three or four (which I then happily consume, but then there are fewer for my family to eat). So, you may have to experiment a bit. There are a lot of yummy options with crepes, but a favorite of mine this time was peanut butter, sliced banana, and a drizzle of pure maple syrup.

Ingredients

• 3 eggs
• 1 ¼ cup whole wheat flour
• 1 cup milk
• ¾ cup water
• 1 tablespoon honey
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 tablespoon butter

Directions

1. Put all ingredients into a blender and mix well. Let stand about 15 minutes.
2. Preheat an 8- to 10-inch frying pan over medium heat. Grease with butter, if necessary.
3. Angle pan and pour enough batter on one side to thinly and evenly cover the pan.
4. Very quickly, swirl the batter around to cover the pan in one thin layer.
5. After about 1 minute (and once it's golden brown at the bottom) carefully flip it over without tearing the crepe.
6. Cook for 1 more minute on the other side (until it is golden brown as well) and then remove from pan.

Whole Wheat Waffles

Whole wheat waffles topped with plain yogurt, nectarines, and a drizzle of pure maple syrup.

This recipe comes from the King Arthur Flour recipe website. These are hands-down my favorite waffles. And they're even made with 100% whole wheat flour. I will sometimes double the recipe. That way, if there are leftovers, you can freeze them for another day. Also, I always use butter.

Ingredients

• 1 1/2 cups Whole Wheat Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 large egg
• 1 1/2 cups lukewarm milk
• 1/3 cup melted butter or vegetable oil

Directions

1. Preheat your waffle iron.
2. Whisk together the flour, baking powder, salt and sugar.
3. In a separate bowl, whisk together the egg, milk, butter or oil.
4. Mix together the wet and dry ingredients, stirring until just combined. The batter will be a bit lumpy and that's okay. Do not overmix the batter or it will get tough.
5. Cook the waffles as directed by the instructions that came with your waffle iron.