Weekends Away

We recently took a weekend trip down to La Costa, near Carlsbad, CA. It was a first stay for our family but definitely not the last as it is a great kid friendly hotel. In addition to the various pool areas, slides and splash pads, kidtopia- kids camp/child care with activities like arts + crafts and scavenger hunts, and fun nighttime activities like my son's new fav s’mores roasting at open fire pits.  

OK, I should mention the 2 18-hole golf courses, spa and nice restaurants on the premises too. 
Speaking of restaurants and food, being away even for a weekend trip makes me think of new experiences and foods you get to try. I stumbled on a new pancake recipe that has become a new fav in this house.

Buckwheat flax pancakes with walnuts
2/3 c rolled oats
2 tbsp flaxseed, toasted
3/4 c buckwheat flour
1 1/4 c unsweetened almond milk
1 egg & 1 egg white
2 tsp baking powder
1tsp sea salt
2 tbsp pure maple syrup or agave
1 tbsp walnut oil
1/2 tsp cinnamon (a must in most items I make)
1/4 c finely chopped walnuts
1pint raspberries or strawberries you choose.

In a blender pulse the oats, flaxseed until ground into a coarse textured flour. Add flour, almond milk, eggs, baking powder and salt. Blend until well mixed. Add in syrup and oil. 
Heat up pan or griddle, however you cook your pancakes. Brush pan/ griddle with walnut oil and heat over medium-high heat. Put 1-2tbsp batter onto pan depending on the size you want your pancakes to be. Repeat with more batter, but font over crowd the pan. Sprinkle the top of pancake with a lil bit of walnuts. Cook pancakes until few air holes start to form around the edges about 3 min, then flip and cook until slightly golden, about 1 minute. Transfer pancakes to serving plates and repeat cooking process with remaining batter. Serve with additional syrup/agave and berries.
I cooked all of the batter and after a bfast serving for my son I wrapped up packages of 4 pancakes each and put in the freezer for the next request.

Enjoy!