Blueberry Pie Pancakes with Glaze.

I drool over most of the stuff on Chocolate Covered Katie... including these. Though her suggestion to top with her "Glazy Doughnut Glaze" is what had me. The stuff rocks. Not even close to my own personal achilles heel that I call a blueberry donut... but it's good to be healthy.

Blueberry Pie Pancakes
(makes 12)
1 1/2 cup blueberries (I used frozen mixed berries)
1 cup flour (ww pastry, white, spelt, Bob’s gluten-free, etc.)
1/2 cup rolled oats
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
3 tablespoons agave/sugar (omit if you don’t want sweet pancakes)
1 cup nondairy milk

If you don’t like the taste of fat-free pancakes, add 2 tablespoon coconut oil or vegan butter, and reduce milk by that amount.

Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once.

Cover with G-lazy Glaze and serve.... yum!

G-lazy Glaze
2 tablespoons mashed banana
2 tablespoons unrefined coconut oil 

Combine the two ingredients, and melt. (I used a microwave for 14 seconds.) Then stir stir stir… keep stirring for at least a minute, until the watery mess turns thick and paste-y like frosting.

It seems so simple - so how could it taste so good? But trust me, it does!!

Yogurt Cakes.

Ingenious idea. Combining frozen wheatberry pancakes from the freezer and fruit-flax yogurt for an after school snack. The kids loved it. So easy and so filling... and no begging for food before dinner. Why had I not thought of this sooner?!?

Banana-Ginger Pancakes.

I love a good breakfast for dinner, and these were a hit. Although the Sweet Potato Hash with Peppers from the same cookbook was not. I knew it wouldn't be... my family is not a fan of sweet potatoes unless I'm sneaky about them {which I did with the leftovers... pureed them up with some black beans and they devoured them as black bean burritos}. Coco actually ate a few bites... but that's really not a good indicator since she's back and forth all the time.

1 ¼ cups whole wheat pastry flour
2 teaspoons baking powder
1 ½ teaspoons ground ginger
¼ teaspoon salt
2 tablespoons agave nectar
1 ¼ cups vanilla soy milk
3 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 cup mashed bananas
Vegetable oil cooking spray

In a medium bowl, combine the flour, baking powder, ginger, and salt. In another bowl, combine the agave nectar, soy milk, applesauce, and vanilla. Add the liquid to the flour mixture. Mix until just combined (the batter will be lumpy). Add the bananas.

Heat a large skillet over medium heat, then coat with cooking spray. Pour ¼ cup of batter onto the hot skillet. The pancake is ready to flip when tiny bubbles appear on the top and burst, and the pancake is lightly browned on the edges. Flip the pancake and cook for about 1 to 2 minutes, until the underside is lightly browned. Adjust your heat so that the pancakes cook for about 1 to 2 minutes per side.

Wheatberry pb&j

I think I just had the leftover taste in my mouth of the fried peanut butter jelly and banana sandwich I had at the Texas State Fair yesterday... but this sounded soooo good to me.

I just took our regular favorite wheatberry pancakes, slathered some natural peanut butter on it and then put homemade jam dribbling down the sides. Yum. And we called that for dinner tonight... with a shrek shake.

This'll have to tide me over until I can get another fried pbj&b at the fair next year.

Wheatberry Pancakes

These are a new favorite, fast pancake. Hearty, fluffy, kinda cakey and all you need is a blender. I heated up some far-too-liquid-to-use-for-jam homemade jam on them. Or heat up some berries add a little agave or maple syrup, smash them up and use that for jam. I rounded out the meal with Shrek Shakes. A total blender meal. I double this for my family.

1 cup wheat berries (whole wheat kernels)

1 tablespoon whole flaxseed

2 cups water

1/3 cup chickpea flour (besan) or low-fat soy flour {i used rye}

1 tablespoon sugar/agave nectar

2 teaspoons lemon juice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Place the wheat berries, flaxseed, and water in a blender and process at high speed for about 2 minutes. Add the flour and process for 2 to 3 minutes or until very smooth. Add the sugar, lemon juice, baking powder, baking soda, and salt and process until well mixed.

Heat a heavy nonstick griddle or skillet over high heat until drops of water dance on the surface and then quickly disappear. Reduce the heat to medium-high. Working in batches if necessary, pour dollops of batter quickly onto the griddle, leaving space to expand. When bubbles appear on the surface, gently flip the pancakes. Don't overcook; they should be a bit fluffy when you take them off the griddle, so they are light and cakey. Yum!

Makes 12 - 4" pancakes (3 servings). Per serving: 261 calories, 11 g protein, 53 g carbohydrates, 6 g sugar, 3g total fat, 9% calories from fat, 0mg cholesterol, 9g fiber, 534 mg sodium.

Belly Biters: all loved!

Dr. Neal Barnard's Program for Reversing Diabetes, pg197

Carrie's Whole Wheat Pancakes

My friend Carrie gave this recipe to me with some whole wheat flour she ground herself. She said the freshly ground flour made the cakes.... they sure did! Inspired me to bust into my food storage, go grind some wheat at her house and make them again and again. I am almost ashamed to say that for my family, we doubled this and only had 6 left over.

1 1/2 cups whole wheat flour
3 tablespoons brown sugar
3 tablespoons oil
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
2 eggs yolks, reserve egg whites

Combine all ingredients except egg whites. Whip 2 egg whites until stiff peaks form. Fold egg whites into pancakes mixture. And cook away.

Syrup: I nuked some frozen strawberries and blueberries in the microwave, smooshed with a fork and then mixed in some cinnamon.

To eat: I put my pancakes down, sprinkled some nut dust on and then poured on the syrup. Soooooooooo heavenly!! I owe you big-time Carrie for this one!!

Sweet Potato Pancakes with Honey-cinnamon Butter

For the honey-cinnamon butter
1/4 cup unsalted butter, at room temperature
1 1/2 teaspoons honey
1/8 teaspoons ground cinnamon

For the sweet potato pancakes
2 large eggs
1 cup buttermilk, plus more if necessary
2 1/2 tablespoons vegetable oil
1 cup store-bough pancake mix
1 small pinch ground nutmeg
1 small sweet potato, broiled, peeled and mashed (about 1 1/2 cups)

Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.

In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).

Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more.

Serve, topped with the honey-cinnamon butter and a little maple syrup. YUM!

from cookie magazine