Breakfast of Champions

I’m always searching for a recipe for something “bad” that isn’t bad for you. I avoid high-carb starchy breakfasts, but occasionally crave the filling goodness of whole grains with a bit of sweetness. I found this perfect blend in a recipe for rye pancakes with fruit syrup. I substituted almond milk for the buttermilk–fantastic!

Pancakes:

1 c. rye flour

1/2 c. whole wheat flour

1 Tbs. baking powder

pinch salt

2 eggs

1 Tbs. olive oil

1 1/2 c. almond milk

Mix dry ingredients and wet ingredients separately, then blend together. Cook on preheated griddle until brown.

Syrup:

2 c. mixed fruit

2 Tbs. lemon juice

1/2 c. honey

Simmer ingredients in saucepan until thickened, about 10 minutes.

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