This is an old favorite, but I thought it might be new for others.
I created these pancakes a couple years ago with two goals: 1) to sneak as many healthy grains into my family as possible and 2) to amp up the protein power of a pancake. Thus was born the Burly Kid Pancake. It is also egg free, making it potentially easier for cruisers.
It was difficult, however, for me to create a specific recipe to post here. Part of the Burly Kid charm is that--on this boat anyway--it's a little different every time. I use what I have, and so proportions and ingredients vary. I tell you this so that you feel free to experiment with these cakes, and play with the ingredients as I do. I'll give some examples within the recipe.
This specific recipe will give you very tender and moist cakes.
Burly Kid Pancakes
Served a family of three with 3 cakes leftover...
2 Heaping T. flaxseed meal
1/2 cup water
1/3 cup mashed banana (could sub applesauce)
2 T. olive oil
1/3 cup rolled oats
1/3 cup wheat germ (could eliminate for gluten free diets and bump up baking mix)
1/3 cup ten grain cereal uncooked (8 grain is typically wheat free, but check)
1/3 cup polenta uncooked
2 Heaping T. nutritional yeast
2 Heaping T. whey protein (I use vanilla flavored)
1/3 cup Orange Juice (could sub other fruit juices)
1/2 cup plain yogurt
1 cup gluten free baking mix (or 1 cup flour plus 1 tsp baking powder and dash salt)
1 1/3 cups milk
1) Mix flaxseed meal and water together in medium mixing bowl. Let sit five minutes.
2) Add mashed banana and olive oil and stir well.
3) Add oats, wheat germ, ten grain, polenta, nutritional yeast, whey protein, orange juice and yogurt. Mix these ingredients well, then add milk and mix again.
4) Stir in the baking mix OR flour plus baking powder and dash salt.
5) Let batter rest while pan heats over low heat. Lightly oil pan, and spoon out cakes that are ~ 3-4 inches diameter. Bigger cakes will be harder to flip, as these are moist and tender (which also equals yummy).
6) When small bubble holes form on the tops, flip your cakes. When bottoms are golden brown, serve them up hot! Top with your favorite pancake toppings.
NOTE: If your cakes are sticking, your pan is likely too hot. You should not need to oil pan in between batches. Also, for me, the first cake always sticks a bit, and after that it's golden.
They only look like regular pancakes...