My Recipe of the Week - The Complete Pancake

We normally make these super dense pancakes made designed for runners with oatmeal and nuts and lots of other stuff. They're great, but I've been experimenting with using vegetable purees in ordinary food (recipe book Deceptively Delicious made to sneak in veggies). As of late I've made cake with pumpkin, tuna salad with cauliflower, whole wheat mac & cheese with butternut squash (awesome by the way), etc.

So today I pieced together my own FOUR FOOD GROUPS PANCAKE...solid but still fluffy, and with a spicy flavor to make you cuddle up on a winter's day (or steamy summer morning as way today). Here goes for you adventurers:

Erin's "Complete" Pancake - makes about 15 medium sized
2 cup whole wheat flour (I used wheat germ for part of this)
4 tsp baking powder
1 cup sweet potato puree (obviously done & frozen beforehand...just defrosted at 7am)
1/2 cup walnuts
1 tsp salt
2 cup milk
1/2 tsp cinnamon or pumkin spice
2 tbs oil
a couple handfuls of blueberries

You can mix it the night before & leave it in the frig, or as we do, make a huge portion and just freeze/frig them and pop them in the toaster oven to heat. We're peanut butter & honey people on pancakes...so by the time you add a glass of cold milk (or warm for you living in India), you've got this super nutritious meal or snack.

You guys know I'm a sorta "fly by the seat of my pants" cook...good thing I ended up with an international chef whose up for trying my experiments (my brother would have starved had he married me...not to mention had pretty genetically screwed up kids...but anyway). So since I subbed my own preferences into the recipe, just add or take away where you want.

Felt like sharing a "for the heck of it" blog. :)

(By the way, I got away with just Dominic for a couple hours today...ahhh...I felt single again!)