It’s Tuesday. Only three more days until the weekend. 🙂
I know, I know, why am I thinking about the weekend when it’s only Tuesday? Well, in our house, it’s when we get to make fun and yummy food for breakfast.
I’m not a big breakfast eater and, to be honest, pancakes were never one of my favorites. I’ve never been a big fan of using a lot of syrup, so they were always quite bland to me. That was before I started “doctoring them up” a few years ago.
I started out by just adding milled flax seed to them to help “health them up” a bit. Then I started adding all kinds of different ingredients to them. One of my favorite additions has been oatmeal…until now.
As you might have figured out from some of my previous recipes, I absolutely love to add almond flavoring to all kinds of things, especially muffins. In fact, almond poppy muffins are my all-time favorite, so why not try almond poppy pancakes?
I’m sure glad I did!! They tasted like almond poppy muffins in pancake form. Yum!
An extra-added bonus…they are so easy to make! And, remember, pancakes freeze wonderfully, so you can easily have them on your busy days as well…
Almond Poppy-Flax Pancakes
- enough prepared pancake batter for about one dozen pancakes (I cheat and use prepackaged mix that just calls for water)
- 2 tablespoons milled flax seed
- 1 tablespoon poppy seeds
- 1 tablespoon almond extract
- Add the flax seed, poppy seeds and almond extract to your batter and cook as usual.