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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!
Fig Banana Corny Oatcakes

Fig Banana Corny Oatcakes

FIG BANANA CORNY OATCAKES

Since I give my baby, Todd, a pancake with his green smoothie each morning, I’m experimenting with different pancake recipes these days.  My goal is no added sugar and using different kinds of grains for the flour.

Todd loves sucking on dried black mission figs, however, all but the largest ones in the package do present an obvious choking risk.  So– in this recipe, my goal was to add some of that yummy and healthy fig to some pancakes in the form of a blended puree.

I cook my pancakes in a large skillet.  The sloped sides make flipping them a challenge.  I do need a proper pancake griddle, or a new electric frypan!  (Any recommendations?)  But, I digress…

These naturally sweet pancakes are thick, moist and fluffy.  I like the texture with the added cornmeal.  Try making muffins out of the batter, too!  If you prefer a thinner pancake, simply increase the non-dairy milk.

Bananas & Soaked Black Mission Figs

Bananas & Soaked Black Mission Figs

INGREDIENTS:

10 dried organic black mission figs
1/2 C water

2 ripe bananas
2 T olive oil
1 C non-dairy milk (*add 1/4 C more if you prefer a thinner pancake)

1 C All-purpose flour
1/2 C oat flour
1/2 C organic fine cornmeal
1 T baking powder
1 t cinnamon
1/4 t salt

Oil for frying (I use coconut)

Pureed banana fig mixture

Pureed banana fig mixture

ASSEMBLY:

  1. Soak the figs in the water overnight or for several hours (use warm/hot water if you want to shorten the soaking time).
  2. Blend the figs plus the soaking water, bananas, olive oil and non-dairy milk until smooth.
  3. Combine the dry ingredients in a bowl.
  4. Stir the fruit puree into the dry ingredients but don’t over mix.
  5. Put some oil in a large sauté pan (i.e. pan with straight sides) and heat on medium to medium-high heat.  (When I used to have a electric frypan, I set the temperature for 400 degrees for pancakes.)
  6. Drop spoonfuls of batter in the heated oil.  Flip when edges start to set and bubbles appear on top.
  7. To make mini muffins, bake at 350 degrees for 15-18 minutes.  (Or bake full-size muffins for 23 minutes).

Makes…a whole plateful!

Enjoy!

"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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