Breakfast for Dinner

I have an old recipe for griddle cakes which are moist and fluffy (my husband has a slighty different opinion of this). We occasionally have these for dinner along with warm home-made maple syrup, over-easy eggs and bacon.

The difference between griddle cakes and pancakes are the ingrediants, for me griddle cakes have some heft to them, while pancakes are grown up Wonder Bread. Now there is nothing wrong with Wonder Bread if that is your thing, but it isn't mine; I want complex flavors and textures.

GRIDDLE CAKES

I love these, but some people (cough cough husband cough) think they are heavy. If too heavy for you, add either more milk or another banana.

Marinate Time: Overnight
Prep Time: 10 minutes
Cook Time: 30 minutes for all
Servings: 4

INGREDIENTS:
2 cups thick cut rolled oats
1 1/2 cup quinoa flour
1 tsp sea salt
1 tsp baking soda
2 TBS hot water
1 tsp baking powder
2 1/2 cups almond milk
2 TBS heavy whipping cream
2 eggs beaten
1 ripe banana
1 tsp raw honey
2 TBS melted coconut oil

DIRECTIONS:
1. Combine oats and flour in a large bowl; add almond milk stir and allow sitting overnight.
2. In the morning, mash the banana and dissolve the baking soda in the hot water.
3. Add salt, baking soda mixture, baking powder, banana and honey to the flour mixture and stir in.
4. On a medium high skillet melt coconut oil and drop griddle cake mixture by spoonfuls onto griddle. Cook until edges look dry and flip.
5. Serve with warm maple syrup

HOME-MADE MAPLE SYRUP
Serve warm over waffles or griddle cakes for a great Sunday brunch!

PREP TIME: 5 minutes
COOK TIME: 10 minutes
YIELD: about 2 cups


INGREDIENTS:

1 cup white sugar
1/2 cup muscovado sugar (unpacked)
2 cups water
2 TBS maple extract


DIRECTIONS:
1. Add water and both sugars to a pot and bring to a boil.
2. Add extract and boil about three minutes.
Carefully pour into a clean glass jar. Refrigerate any leftovers; if syrup crystallizes bring slowly to a boil again