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.