Jelly Donut Pancakes

I had been dreaming about chocolate chocolate chip pancakes all night, but of course when I mentioned pancakes in the morning, Sawyer insisted on the white ones.  Bummer for me, until I thought up this yummy idea of putting jam on the inside and powdered sugar on the outside for a healthier take on the donut treat.  Sorry gluten-free folks--I made these with whole wheat flour because I live in gratitude daily that we actually aren't allergic to that, but you could certainly try subbing your favorite GF flour blend.

1 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup raw sunflower seeds
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2 Tbsp. preferred sweetener (I used evaporated cane juice.)
2 Tbsp. coconut oil
1 1/3 cup non-dairy milk
1 tsp. vanilla extract
A few Tbsp. jam of choice
1/3 cup powdered sugar

1.  In your food processor, combine flour, oats, seeds, baking powder, salt, and cinnamon until oats and sunflower seeds are completely ground up.
2. Add the coconut oil and buzz until crumbly. Then add the milk, sweetener, and vanilla and process just until smooth.
3. Heat your pancake griddle or frying pan over medium heat and drop large spoonfuls of batter onto the heated pan. Dollop about a tsp. of jam in the middle of each pancake and then cover up the jam with a bit more batter. Flip when bubbles form around the edges and cook for about 2 mins. more on the other side, until just lightly browned.
4. Let the pancakes cool for a few minutes so as to not melt the sugar. Spread powdered sugar onto a large plate and place pancakes one by one in the sugar, lightly coating each side. Serve warm--no butter or syrup needed!

We decided we were tired of the cold and pretended it was summer all morning. The kids even wore their bathing suits to the grocery store. Heck, I already get enough looks from people as it is with all the ruckus we make going up and down the aisles while struggling through crises of lost gum in hair, towers of bread and beans tumbling from the cart, wails of despair for unrequited cookie cravings, etc.--I figure I might as well give people something to really snigger about!

This recipe is shared on Slightly Indulgent Tuesday and Allergy-Free Wednesday.