Post on: February 28, 2017.

Posted in: Cook, Read.

A Canadian favourite, the pancake drizzled with local maple syrup sure are delicious, eh?! Transform those junky white flour pancakes from disastrous blood sugar spiking treats into brilliant sneaky flapjacks packed with nutritious ingredients. Finally, a pancake both you and your kids will be excited to eat. This pancake recipe is one of my favourites – it comes from the love-filled kitchens of one of my favourite little Maritime families – enjoy!



1 cup flour

1/3 cup quick oats

¼ cup of chia seeds

2 Tbsp flax seeds

3 – 4 teaspoons baking powder

1 banana, mushed

½ cup wild organic blueberries

1 scoop of protein powder

½ cup of sour milk (1 tsp of vinegar added to milk, swirl and let sit for 2 minutes)

1 egg

½ cup milk

Optional: Add or substitute in things like hemp seeds or another favourite healthy ingredient. 



In a large bowl combine the dry ingredients. Make sour milk by stirring in 1 tsp of vinegar to the milk and letting it sit for 2 minutes. In a smaller bowl, mash the banana. Add in sour milk and stir. Add the egg. Add in a bit of remaining milk. Add wet ingredients to dry ingredients. Whisk together until well blended. Add in the rest of milk until the desired consistency is met. Add in berries. Serve immediately – enjoy!


Lunch Box Rescue

This recipe isn’t just great for breakfast, try them for dinner (Pancake Tuesday anyone?) too. Better yet, give that tired lunch box a new taste. Make very small pancakes and stick in a thermos (or, cut large ones into strips to fit). Pack small containers with berries and/or maple syrup separately to help prevent having to eat soggy pancakes by noon.