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Blueberry Pancakes

Blueberry Pancakes

This is the pancake that I feed my toddler every single morning.  I make a batch, then freeze.  He eats plain cut-up pieces and likes to make “dippers” in his green smoothie.  Todd thinks they’re yummy and I agree with him!  They are thick and fluffy.  He loves eating the whole organic blueberries (thank you, Costco!).  These are only banana-sweetened because I try to limit Todd’s sugar intake as much as possible.

BLUEBERRY PANCAKES

Dry Ingredients:
(combine in a large bowl)

3/4 C all-purpose flour
1/4 C organic cornmeal/corn flour
1/4 C oat flour
1/4 C quinoa flour
1 T baking powder
1 T ground walnuts
1 T ground flax
1 t cinnamon
1/4 t salt

Wet Ingredients:
(mash together on a plate or blend)

1 very ripe banana
2 T olive oil
1 C non-dairy milk
1/2 t vanilla extract (optional)

Berries:

1 C frozen organic blueberries

Oil for cooking:

Coconut

ASSEMBLY:

  1. Add wet ingredients to dry ingredients and don’t over-mix.
  2. Fold in the blueberries.
  3. Add a little more non-dairy milk or water to thin the batter, if needed.
  4. Heat an electric griddle or appropriate pan on the stove top (medium heat).
  5. Use a little coconut oil in the pan prior to each set of pancakes in your pan.
  6. Cook the ‘cakes!
"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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