The Taste of a Memory


“I don't know what it is about food your mother makes for you, especially when it's something that anyone can make - pancakes, meatloaf, tuna salad - but it carries a certain taste of memory.” Mitch Albom

I think most of you know that Terry and I try to eat Whole Foods Plant Based no oils at home and even though I strive to eat that way away from home, he chooses to eat whatever he wants.  meanwhile over this journey of seven years... and 45 pounds lighter, I have learned so much.  Right now I joined the Forks Meal Planner.  It has been an eye opener. I had taken the Forks over Knives Cooking School about two years ago... and I thought maybe this planner might be helpful.  I would say it hits at the 70% point.  

We LOVE 90 percent of what I cook from it, but some of the recipes are long and drawn out. I am at the age of wanting to keep things simple.  One of the things I miss is a good pancake. I found one with them that was a Cornbread pancake and OH MY I loved it. Terry hated it.  Over the next week, every other day, he had pancakes until we found a WFPB no oil pancake he could LOVE!!!  

So I am sharing this fabulous recipe from Forks Meal Planner and I highly recommend you look into Forks over Knives, the Cooking Class and this awesome Meal Planner.  Between FOK and Dr McDougall and his approach with "eat all the potatoes you want," I can be pretty happy now that I have pancakes.   Fork Meal Planner  You can try it out free for several weeks.  You might want to watch the video Forks over Knives first.  You will learn quite a bit. It changed our lives.

"Apple Oat Pancakes"


  • 1/2 apple in small pieces about 1/2 cup  (sometimes I use a whole apple and chop it smaller)
  • 1 cup oat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp salt
  • 1/2 cup Plant based milk ( I usually use Oat milk when I am baking or cooking like this.)
  • 1/2 tsp apple cider vinegar
  • 1 tsp pure vanilla extract. "

They also mention serving with sliced banana, which I do, but I also use frozen organic blueberries and warm them in maple syrup. YUM.

To make the batter you combine oat flour, baking powder, cinnamon, cardamom, and salt in a bowl and mis well. Add plant milk, vanilla, apple cider vinegar, and 1/2 cup of water and whisk until well combined. Add apple and stir to incorporate. Let batter stand a few minutes to thicken. (I will tell you I always add more plant based milk.  Mine thickens too much, trust me. You might have to add more as you work your way through the batch making pancakes.)

Heat a nonstick skillet over medium-high heat for a few moments. I use my William Sonoma non stick griddle.  For each pancake I use a small soup ladle and use about 1/4 cup of batter per pancake. I can do six on my griddle at a time. As per normal, you cook until small bubbles start to form on the outer edge and then the center of each, just a few moments. Flip the pancake and cook on the other side. 

So when I serve them they are hot, and covered in very warm maple syrup and blueberries. I slice up half a banana between our two plates.  

"And you will sing as on the night you celebrate a holy festival; your hearts will rejoice as when people playing pipes go up to the mountain of the LORD, to the Rock of Israel." Isaiah 30:29