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• Oat and flax pancakes with spiced apple compote

My family and I wanted a festive way to end the Thanksgiving holiday that didn't involve wheat or a ton of saturated fat, especially after all of the heavy, inflammatory food and drink of the holidays. Also, there was a bag of flax in the fridge that I wanted to use up as flax, unlike chia, is very perishable and should not be used more than a few months after it's been purchased. These old stand-bys are wheat-free (and gluten-free if you use gluten-free oat flour) and full of fiber and omegas, thanks to the ground flaxseed and nutrient-rich oil, and so they called my name. <br /> <br />Alone, these pancakes have a slightly nutty taste, which makes them a tasty canvas for adding different toppings according to the seasons. To add an autumnal twist, I whipped up a spiced apple compote, which was perfect. <br /> <br />If the apple compote alone is not sweet enough for your pancakes, a drizzle of grade B maple syrup, which is more nutrient-dense and flavorful than grade A, is a good way to sweeten things up. I also suggest swapping out the saturated fat for protein by using a creamy dollop of 2% Greek yogurt in place of butter. <br /> <br />I hope you enjoy this decadent, yet healthful way to end the fall! <br /> <br />https://thecleangourmet.com/2013/12/01/oat-flax-pancakes-with-spiced-apple-compote/

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