Oatcakes and Strawberries

Some mornings I want to chew instead of sip. Today was one of them, so I pushed aside the blender and heated up my skillet - who says pancakes are only for the weekends, anyway?! What follows is a toasty twist on your standard bowl of oatmeal. The B-vitamins from the oats serve to trigger production of mood-sweetening serotonin and will keep you full until lunch. Seasonal and delicious strawberries deliver 13% of your RDA of dietary fiber, keep digestion regular, curbs overeating and contain loads of vitamin C and antioxidants. Added cinnamon and flax give you boosted cognitive function and improved memory (thanks cinna-minna-min) and good for you fats (that's the flax).

freshly ground flax

organic rolled oats

Ingredients:

• 1 cup of rolled oats
• 2 egg whites
• 1/2-1 tsp cinnamon
• 1 Tbsp ground flax seeds
• vegetable oil cooking spray
• sliced strawberries to top
• optional: unsweetened applesauce, honey, or maple syrup to top your cakes

Directions: In a bowl, mix oats, egg whites, cinnamon and flax together. Spread your "batter" evenly in a coated skillet and cook over medium heat for 10 minutes (flip them once). Enjoy topped with berries and whatever else you'd like!

finished product!

♥ Cheers to your health ♥