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Jodi Lariviere shares seasonal recipes that are as healthy as they are yummy

When I was growing up, breakfast Christmas morning was as big a part of the day as opening the gifts Santa had left. To this day I still remember those times fondly – sitting around the breakfast table, no rushing, Christmas music playing in the background, everyone in PJs, and of course…the pancakes. Light, fluffy and delicious, with a syrup sweetness that made them feel like a real treat.

These little babies are easy to whip up and can be made healthy by using whole wheat flour and throwing in a cup of your favourite berries (frozen work great, just make sure they are thawed).

And for those feeling adventurous, try pouring your pancake batter into metal cookie cutters you have placed on the hot pan. Let them sit for 5 – 10 seconds, then pull them off. It will leave a slightly darker design on one side of your pancake!


1 1/2 cups all-purpose flour (whole wheat works good too)
3 tablespoons sugar
1/4 cup ground flax seed
1 3/4 teaspoons baking powder
1 1/2 cup milk
3 tablespoons melted butter or olive oil
2 eggs
1/2 teaspoons vanilla (optional)
1 cup of fresh or frozen fruit (optional)

Mix all dry ingredients together in a large bowl. Make a well, add all wet ingredients and 1/2 a cup of fresh or frozen fruit of your choice. Berries work
nicely, so do apples and peaches.

Stir batter together until all lumps of dry ingredients have been incorporated.

Preheat a nonstick skillet and add 1/4 cup of batter to skillet. Cook until air bubbles begin to form on the top of the pancake and edges become dry. Flip and cook 30 – 45 seconds longer until centre of the pancake has cooked through.

Top with remaining fruit and maple syrup.

Jodi Lariviere is a writer, blogger and local food nut who writes about the Ottawa food scene in her blog Simply Fresh and healthy eating for expectant moms in Vegging For Two.

Photo by Elana’s Pantry via Flickr.

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