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Multigrain Pancakes (as seen in Webisode 13)

Recipe makes 12 x 4“ pancakes 

Whisk together in a large bowl:

½ cup all-purpose flour

1 tsp baking powder

½ tsp salt 

Beat in a separate bowl:

2 eggs 

Stir in with eggs:

1 ½ cups cooked oatmeal

3/4 cup buttermilk or yogurt

¼ cup wheat germ

¼ cup flax seed, ground

1 Tbsp melted butter

Berry compote:

1/2 - 1 cup blueberries (fresh or frozen)

1/2 - 1 cup strawberries (fresh or frozen) 

1 tsp sugar (optional)

1/2 tsp cinnamon (optional)

1/4 tsp ground cloves (optional)



Quickly stir the wet mixture into the dry ingredients.  The batter should appear lumpy. Use ¼ cup batter for each pancake.  Cook over medium-high heat.  Lightly stir the batter periodically to prevent settling.

To make berry compote, heat berries over medium-low heat and cook down until the berries have broken down and looks like thick soup.  Stir in sugar, cinnamon, cloves (optional).

Top pancakes with berry compote and a dollop of plain yogurt... or try goat cheese, letting it melt under the warm berry compote.  Mmmm.

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