My friend, Karen Momany, posted this recipe in the comments section so I thought I’d share it. Her daughter, McKenzie, sent it to her from Peru. McKenzie spent 3 months in Peru doing service projects.  She is now traveling in Ecuador for three months. She is spending her college years very wisely and I’m sure will remember these experiences for her whole life! But back to the pancakes. Karen split the 2 tablespoons of flax seed and put them into her own pan cakes, so she would get her full dose of the miracle grain!

Here’s the recipe:

1 1/2 C Millers thick cut oats (organic)
1/4 C ww flour
1/4 C white flour
1 egg
1 1/2 tsp baking soda
1 t cinnamon
~1 T brown sugar-with the addition of flax I would add a little more sugar
~ 1 t salt or less
~buttermilk – enough buttermilk (or soy milk) to make it the consistency that you like your pancakes. You may need to add a little ?milk as it sits. I let this batter sit and absorb for about 10 min before I start baking. Batter stores well in fridge for the next days too! !
I topped the pancakes with strawberry butter…