By Rip Esselstyn
This recipe was created by one of the Engine 2 participants in Austin, Anthony Salerno, who makes these for his daughter, Ella. He then freezes the leftovers for future quick breakfasts or late-night snacks. This recipe is for a double batch.
Makes 25 to 30 pancakes
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Photo by Wendy Sckolnick.
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Ingredients:
2 cups spelt flour
2 cups oat flour
2 tablespoons baking powder
4 tablespoons ground flaxseed meal
½ teaspoon salt
3½ cups lowfat soy milk
4 tablespoons applesauce
2 tablespoons honey or agave nectar
1 tablespoon vanilla extract
2 cups blueberries
Instructions:
1. Whisk the flours, baking powder, flaxseed meal, and salt together in a large bowl.
2. Combine the wet ingredients in another bowl.
3. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened. It will seem very thin, but it will thicken.
4. Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can’t wait, your pancakes won’t be as crisp.
5. Fold in blueberries.
6. Heat a dry skillet until a drop of water dances on its surface. Spraying the skillet once should allow for three batches of pancakes.
7. Ladle a large scoop of batter into the pan. You can cook several pancakes at once if you’re using a large skillet.
8. Cook until the batter begins to bubble and the bottom of the pancake is golden.
9. Flip and cook on the other side until both sides are golden.
Rip Esselstyn is a mission-driven man. As a swimmer at the University of Texas at Austin, he was a three time All-American. As a professional athlete, he was one of the premier triathletes in the world for more than a decade. As a firefighter for the Austin (TX) Fire Department, he helped people and saved lives. As a friend to other firefighters, he transformed the way Austin’s Engine 2 ate to save firefighters’ health. Now, as the author of
The Engine 2 Diet,
he is teaching people the irrefutable connection between what they put in their mouths and their ability to reach their ideal weight and their ideal health. Recently, he has teamed up with Whole Foods Market as a Healthy Eating Partner to raise awareness for Whole Foods Market team members, customers, and all of America about the benefits of eating a PlantStrongÔ diet composed of fruits, vegetables, whole grains, legumes, nuts, and seeds.
Rip serves on the Board of Directors for The Wellness Foundation, EarthSave’s Meals For Health Program, and the AllergyKids Foundation.
