Growing up, my favourite time of the week was Saturday morning. My brother and I would race to be the first one downstairs to watch Saturday morning cartoons. Soon the smell of pancakes would waft into the room, and we’d be racing once again to get to the table for breakfast where a plate of delicious homemade pancakes would be waiting for us. I’ve carried on the tradition of pancakes on Saturday mornings in my household, and my parents still make pancakes at their house on Saturdays too. This is a recipe that they often use. I like it because it has very little oil but they’re still moist because of the applesauce, and they really stick with you all morning because of the grains. You can easily adjust them to your taste or what you have on hand. I sometimes use mashed banana in place of the applesauce. I also love to use real buttermilk to replace about half of the plain milk to make them really moist and delicious. Sometimes I like to put blueberries in them too. Give them a try and experiment with your own variations.

1/2 cup WW flour

1/3 cup cornmeal

1/3 cup oats

1 tbsp. sugar

1 tbsp ground flax

1/2 tbsp. baking powder

1 1/4 cups milk

1 egg

1 tbsp. oil

Combine flour, conrmeal, oats, sugar, flax, baking powder and cinnamon. In another bowl, mix remaining wet ingredients, then add to dry ingredients. Stir until combined. Pour onto a hot greased griddle and brown on both sides. Serve with syrup or blueberry sauce.