Yes, despite the picture today’s post is a recipe, but before I talk about that I’d like to talk about my uncle Ben. As you probably know tomorrow is memorial day and as this day has gotten closer I have been thinking about my uncle a lot. He passed away last September and was survived by two young boys and his wife, Janili.

Ben was a great example to me. He was an amazing husband and father, and  he worked hard to support his family. He was serving in the U.S. Army and he loved it. This guy always knew how to make you laugh. He had a great sense of humor and had many funny stories from his life that he would tell.

One of my greatest memories of my uncle Ben was a night we were visiting my grandparents. I was probably in my mid teens. My dad, my brother, Ben and I decided to play Risk that night. Ben always loved that game and he was extremely good at it. But I remember me, my dad and my brother were fighting over territories and uncle Ben was just sitting in Australia. I couldn’t figure out why he wasn’t doing anything. It got to the point where the rest of us had spread ourselves thin with our vicious battles when Ben, fresh for the fight came out of Australia and with one fell swoop came out and destroyed us all in one turn. He was the best at that game.

I just want to add that I love my uncle and miss him a lot. I look forward to a time when we will meet again after this life and I can give him a big hug.

Now, on to the recipe for the week. These pancakes are delicious, nutritious, and they are guilt free. They have flax seed meal, which is very high in omega 9, 6, and 3. These omegas are great for your heart and brain health. Here’s the recipe!

1 cup brown rice flour

1 cup old fashioned oats

1/2 cup flax seed meal

1 tbs corn starch

1 tbs baking powder

1/2 tsp salt (optional)

1/2 tsp cinnamon

2 tbs honey

2 tbs vegetable oil

1 1/2 cups almond milk

3 large eggs

Cooking instructions:

In the order I have listed above, add all ingredients together in one bowl. Mix well. Heat up your griddle to 400 degrees or medium to high heat if using a pan. It should be hot enough that water splatters on contact. Then use a 1/4 cup to scoop the batter and ladle it onto the pan. They should cook pretty fast, probably about 2 or three minutes on either side. You can tell they are ready to flip when the bubbles around the edges begin to appear cooked. They should grow up quite a bit on the second side and start smelling delicious. After the second side is brown pull off and serve hot. 20170527_062831[1].jpg

These pancakes are perfect for those with heart problems and also for diabetics. They are high in protein and fiber. I made these for my grandpa who happens to have congestive heart failure and diabetes and his responses were, “Wow these are really filling!” and “They don’t even need syrup!” . Enjoy! Please comment and let me know how much you enjoyed this recipe. Happy memorial day!

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