just a smidgen

Lil’ Buckaroo Flapjacks

If you want your little Buckaroos to grow up big and strong enough to

 rastle a wild pony or two…

serve ’em up a stack of these healthy flapjacks
with fixins like

bacon, hash browns and maple syrup

then put on them western duds and head on down to the
Calgary Stampede Grounds

for some rides and the Grand Stand Show

{ I’m working up a recipe for a gluten-free pancakes.. it’s just not perfected quite yet! }

Lil’ Buckaroo Flapjacks
  • 1/2 cup spelt flour
  • 1/4 cup buckwheat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup quick cooking oats
  • 3 tsp baking powder
  • 1 cup skim milk
  • 3 tbsp grapeseed or canola oil
  • 1 tbsp maple syrup
  • 1 tbsp honey
  • 1 egg lightly beaten
  • 1/3-1/2 cup blueberries, to taste
  • grated zest of one lemon
  1. Preheat skillet to medium temperature.
  2. In a large bowl stir together the spelt flour, buckwheat flour and all-purpose flours.
  3. Stir in the the oats and baking powder.
  4. Make a well in the center and add milk, grapeseed oil, maple syrup, honey, and eggs. Stir lightly just until mixed. Do not overmix, batter will be lumpy.
  5. Add blueberries and lemon zest to taste and fold in.
  6. Pour 1/4 cup batter into skillet. Once one side is browned and a few bubbles form, flip and brown the other side until pancake is cooked through.
  7. Serve with butter and more maple syrup.

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