Pancake afternoons

I like to make more luxurious breakfasts for myself on the days that I work night shift. 

 

I try and sleep in as long as possible and make breakfast fare later in the day as a means of tricking myself into thinking it’s early in the day (when it’s actually the afternoon).  That way it doesn’t seem to bizarre going to work in the evening.  It’s silly, but it’s what I do. 

 

Today I made pancakes, which I topped in chocolate peanut sauce and maple syrup.

 

Thanks to Bob’s Red Mill and a present from reader Jessica, I had the batter ready in 5 minutes flat.

 

After I tried Linwoods flaxseed (and subsequently fell in love with it), I was saddened to discover the UK based company had limited products available here in the US.  Jessica was kind enough to send me two variety packs with five flavors.

 

I can’t wait to try them in other things!

It’s so much easier using these products than going through the hassle of grinding the flax in my coffee grinder.  It’s messy, for one.  Plus, these packets offer extra flavorings and nutritional benefits.

 

So in lieu of eggs, I used a packet of Linwoods milled organic flaxseed. 

 

I made a triple batch following Bob’s instructions for quantities, but using almond milk instead of oil and flaxseed instead of egg (I still used water as recommended to reach the desired consistency). 

I scooped the batter onto the pan, waited for bubbles, flipped, and repeated.

 

I ate some as I went, but I still ended up with a large stack of fluffy pancakes.

 

I went decadent with the first couple, topping them with a rich sauce made from peanut flour and chocolate almond milk. 

But I turned to the oh-so-standard maple syrup for my second helping.  I think pancakes need more liquidy toppings otherwise they can be too dry. 

 

I lost track after my 5th pancake, but I was STUFFED by the end.

I only needed a little snack before I biked to night shift.

 

Two more days until I get to go home for the holidays!