Brunch beautiful brunch- Pancakes, the way they ought to be.

Hello people!

It's time to talk about pancakes! And i'm not talking about those bland, bleached, fluffy, paltry, pasty, pancakes that turn into mush at the first sniff of syrup! No! Not the ones that have about the nutritional value of an afterthought! No! I'm talking about pancakes that are hearty! healthy! earthy! Angry! Pancakes that are serious business! Pancakes that will nourish the body and mind, and make you sexy! Pancakes that will make you run faster, work harder, and think smarter.

Seriously though....I can run pretty fast and I eat these pancakes a lot so there might be a connection.

Okay. I used to love the idea of pancakes and then they would almost always disappoint. Then my Aunt Sharon, who was into health food before almost anyone, served these pancakes one morning while I was visiting. One taste and I knew I had found the pancakes I had been dreaming of all those years. The kind of pancakes my grandpa was talking about when he called 'em flapjacks.

These pancakes are sugar free, wheat free, dairy free and taste real good. Here's the recipe:

Ingredients:

2 cups oats

2 cups soymilk approx (almond milk works well too)

1 cup spelt flour (buckwheat flour can also be used if you want a lighter pancake)

3 eggs

1/4cup oil

2 tsp Baking Powder

1/2 tsp salt (unrefined sea salt preferably)

1 1/2 cup of blueberries - fresh or frozen

Directions:

Add the milk to the oats and leave to soak. 15 minutes will work in a pinch but I've found that overnight is best to get the oats nice and soft.

After soaking, add the eggs and the oil and mix together. (In recipes, usually the wet ingredients get mixed together first.) Leave the berries till last, um... even though they're kind of wet.

Then mix together the flour, salt and baking powder.

Then stir the dry ingredients into the wet ingredients.

Then stir in the berries.

The batter shouldn't be runny and should spread out just a little on the pan.

To add to the pan, take a large soupspoon or a slightly larger spoon, scoop up a full spoon of batter and gently pour it onto a hot pan that has a little bit of butter or oil on it. Once the bubbles in the batter pop then the pancakes are ready to flip. When both sides are medium to dark brown, they're ready! ... If you have leftovers, these pancakes are great for toasting for days after cooking.

All right!? Get out there and make 'em! cause these pancakes are going to change your life..... your brunch life at least.

Celtic Sea Salt

Very important salt facts. This information is taken from The Grain & Salt Society.
Common table salt is not 'SALT', it is refined and has additives such as wax and sugar (yes Sugar!) and most importantly, it is 98% 'sodium chloride', a harmful chemical. In fact, the refining process will decrease the nutritional potential of any salt, including sea salt, by refining it down to mostly sodium chloride. If you have been told not to use salt, this is what you are meant not to use. Our bodies do need salt and it is vitally important that we have it to keep that balance of salt and water that keeps us functioning normally. Without it the cells degenerate and age.
Celtic Sea Salt has a perfect balance of the essential trace minerals and gases the body requires. The chemical analysis is almost identical to that of the salty ' mini-ocean' for the fetus - amniotic fluid - in which we were created. Proper salt actually helps our cells produce other necessary minerals, and recharges the cells in much the same way as a battery. It makes food taste better and more digestible; enhances hydrochloric acid production; stabilizes bodily functions and fluids. You will get a lot more nutritional value out of vegetables by increasing food's potency and enhancing the positive effects of nutrients, re-enriching saliva, and creating hydrochloric acid. Celtic Sea Salt is a superior source of over 80 natural minerals.

You may find initially the drawback is that it doesn't shake very well from a salt shaker because of the high moisture content. Don't let that stop you. I have gotten used to sprinkling it over my food with my fingers. It tastes great. Find it at health food stores. PLEASE try it.