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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!

THIS is my new favorite homemade non-dairy milk!

For years and years I was in the habit of making homemade milks using a combo of some type of raw nut (including Brazil nut, cashew, almond, and hazelnut) and cooked medium grain brown rice.  (See posts “Milk a Plant” and “Coco-Hazelnut Rice Milk” for recipes.)

Now that I’m starting to mix various non-dairy milks into Todd’s formula, I thought I’d try a different flavor.  One advantage to making this milk is that you don’t have to take that step of cooking the rice first.  A second advantage is that it seems to have less sediment (because the fiber in oats is soluble?).  And finally, this milk is soooo deliciously creamy.  I love it in my coffee.  Ahhh…

It’s so simple to make!

CASHEW OAT MILK

4 C water
1/2 C raw organic cashews
1/3 C organic rolled oats
1-2 pitted dates (optional)
1 t vanilla extract

  1. Soak the nuts, oats and dates in the water for at least an hour, up to overnight.
  2. Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.
  3. Refrigerate and use within ~1 week.
  4. One batch fills up roughly 3 pint wide mouth glass jars.

Enjoy!!  (Sorry– no pictures this time!)

"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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