Do traditional flapjack pancakes, especially when they’re soaked or slathered with your favorite sweetener, tend to give you – or your kids – an eye-bugging, “take-on-the-world” energy spike followed not long after by a nose-diving, “UGH!” full body crash?  You bet I know the feeling,..and it’s all caused by sugar.

But why give up pancakes just because of sugar? Here’s an energy sustaining, easy-to-make alternative made with ground almonds, cooked quinoa and ground flaxseed that cuts the sugar, boosts the protein – and IMPROVES both flavor and texture. You can see what they look like fresh out of the pan in the photo above. Here’s one of my favorite ways to have them with full-on flavor: topped with non-fat Greek yogurt, fruit, dried fruit and a good shot of fresh whipped cream.

I’ll put that topping recipe together this weekend and post it soon. In the meantime, here’s what you need to make almond, quinoa and flaxseed pancakes. Yah, I know: some of the ingredients might look or sound new to you, but give ’em a shot. That’s half the fun of it all. As always,…

…just click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.