All summer long, I’ve been rebelling from my usual bowl of McCann’s Irish Oatmeal. Most mornings I have been substituting it with a pancake made with 1/2 cup of rolled oats that I put in the blender first to give a more floury consistency. Then I add 1/2 cup of egg whites, or sometimes 1 egg and the balance, egg white, and 1/4 cup of whatever milk is on hand – almond, soy, cow. There are dozens of variations I’ve done, adding fruit to the mix (although if you do this, cut down on the milk), adding herbs to the mix. Sometimes I’ll add raisins, craisins, or berries while its cooking on the first side.
Today, I went crazy. It’s Friday and I wanted to use up some the previous weekend’s purchases from the Chappaqua Farmers Market. I added a handful of kale (can’t remember if it was from Obercreek Farm or Running Creek Farm) to the Bullet when mixing up my morning Oatmeal/Egg White Pancake. It broke up a little when I went to turn it, but that didn’t really matter.
I smeared a layer of Sohha Tangy Yogurt on the plate, upon which I placed my green pancake, and topped it with some smoked wild sockeye salmon. Three part harmony has not been this good since early Crosby, Stills and Nash. What a way to start the day!