Waterton, wind, & pancakes

We spent two and a half perfect days in Waterton last weekend. The wind howled (like it pretty much always does in Waterton) and although the temperature was moderate for a Canadian mountain park in March it was still cold enough that I layered up like the Michelin Man before sticking my nose out the door of our cozy, quaint, totally cool cabin. Inside, we turned the heat up, snuggled into (sheepskin-upholstered!!) armchairs and read. Or talked. And ate. And then read some more. We watched the snow falling. All kinds of adventure. 

Blissful yes, but we decided to brave the wind, strap on the snowshoes, and see what we could see - or how we would do. Snowshoes and I are not very well acquainted but happily we got along just fine after I figured out that turning on a dime was not going to happen. The wind huffed and puffed and gusted and quite literally almost blew me down a couple of times. It was pure fun. Enough fun to go out again after lunch and snowshoe up the trail toward Bertha Lake. And then come home to curl up and read and eat and talk some more. Heaven!

For breakfast we had gluten-free flaxseed pancakes. Hearty, thick and fluffy. Crispy edges. Absolutely yummy. They are my current favourite pancakes - and satisfy enough of my requirements for a healthy breakfast that I look forward to them for special breakfasts. (I dislike eating - and will pass-up the nutritionally empty - all purpose flour pancakes drowned in faux maple syrup that too often pass for breakfast.) Topped with greek yogurt mixed with honey and ripe raspberries.... mmmwhaw!! 

gluten-free flaxseed wholegrain pancakes

(tweaked, from Gluten Free Girl)

7 oz  wholegrain gluten-free flour mix (about 1 1/2 cups + 1 Tbsp by my mix and scale)

1 oz ground flaxseed (1/3 cup)

1 1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp cardamom

generous 1/2 tsp cinnamon

1 cup soured* milk (almond, coconut or cow's - your choice)

1/4 tsp almond extract

2 large eggs

1/4 cup melted butter 

Combine the flour mix, flaxseed, baking powder, salt, cinnamon, and cardamom.

Whisk together the soured milk, almond extract, and eggs. Pour into the dry ingredients and stir. Add the melted butter and stir until everything is entirely combined.

Pour the batter into a greased (I melt the butter for the batter in the frying pan and scrape it out with a rubber spatula - leaves about the perfect amount of 'oil') frying pan. Cook until bubbles start to form and pop on the top of the pancake and the bottom of the pancake is golden. Flip and cook another minute or so.

Serve with yogurt and fruit, or maple syrup.

Serves 4.

NOTE: If gluten-free is not something  you pursue, feel free to substitute wheat flour. If you use white flour though, you will pass up the goodness of whole grains. And seriously? These are amazing with the gluten-free wholegrain mix. You'll love them if you give them a spin.

* 1 Tbsp lemon juice or vinegar and enough milk to equal 1 cup.