Pancakes always create a bit of anxiety for me because I never know quite how to classify them—are they a main course or a side? Do I treat them like a quiche, for example, and order pancakes as my entire meal or do I instead treat them like toast and order them in addition to my eggs and bacon? Typically the former leaves me feeling a little carb heavy and the latter makes me feel like a fatty. Usually my internal debate goes something like this:
Fatty Foodie: “OMG pancakes sound so good. They are probably just the run of the mill flapjack, but what if they are extra fluffy or extra thin or something I’ve never even seen before. I should probably try them.”
Fit Foodie: “Pancakes are essentially sugar and carbs topped with fat and more sugar. Do not order them. Get the egg white omelet with veggies.”
Fatty Foodie: “You owe it to your foodie family readers to investigate what could possibly be and likely IS the best pancake in the entire universe. Look, it’s called a griddlecake. That means it’s something really special. And it has at least one egg in it so that’s protein. It’s essentially health food.”
Fit Foodie: “She has a point with the egg. You can go to the gym later. Do it, but get a side of fruit.”
Fatty Foodie: “Good idea. Get a side of fruit and a few eggs. Pancakes are really just bread. You need protein. You can only eat half of the pancakes if you get too full. Oh look, this place already has a menu item consisting of eggs, bacon and 2 pancakes. That means pancakes are supposed to be ordered alongside other food. Get that meal. It’s totally normal and socially acceptable.”
Clearly, the Fatty Foodie side of my brain paid attention in law school while the Fit Foodie side was checking out hot guys. Shit. Saturday morning I was in Oklahoma City for a conference and I ordered the “griddle cakes” (with a side of fruit) from room service at the Colcord hotel. These pancakes were fluffy, flavorful, HUGE and amazingly delicious. I ate half of them (and none of the fruit) and felt like I couldn’t breathe for the rest of the day because I was so full.
When my husband suggested I make pancakes for breakfast the next morning my inner fit foodie cringed. I decided I would make pancakes, sans the side (or main course) of eggs but I would try to make them a little healthier. I added ground flax seed, bananas and blueberries to the pancake recipe I usually use and voila-I had a fiber, fruit and protein(ish) rich meal in one simple flapjack. If I had oats, I would have added them too and maybe even chia seeds or granola.
My Sunday pancake wasn’t as big or fluffy as my Saturday morning rooms service griddlecake, but it was pretty darn good. And I felt better after I ate it too. Here’s the recipe if you’d like to try it.