>> Friday, August 27, 2010
Good morning! A quick breakfast recipe seems like a great way to start a Friday to me. Later today, we'll be posting info on our Operation Beautiful giveaway (to celebrate reaching over 2,000 subscribers) and new details about the Foodie Book Club. So, check back for all of that.
Right now: Pencil these pancakes into your weekend plans.
I got the idea to make these blue beauties because I had some thawed blueberries just hanging out in our fridge. We recently got a dehydrator (from CSN stores -- review soon!), and I wanted to make fruit leather yesterday with them (the blueberries). However, we don't have any applesauce at the moment, which is a critical ingredient. Execute plan B!
To puree, just throw blueberries in your food processor. Then stir together with your almond milk.
And the end result is even prettier!
VERY BLUEBERRY-Y PANCAKES
What you'll need . . .
- 1/2 cup blueberry puree
- 1/2 cup almond milk
- 1 cup wheat pastry flour
- 1/8 cup canola oil
- 1 egg (we used 1 tablespoon Bob's Red Mill replacer with 3 tablespoons water)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Handful or two frozen blueberries
Method . . .
- Mix everything except the frozen blueberries together in a blender (or just with a spoon -- that works, too).
- Fold in the blueberries.
- Make as you would "normal" pancakes.
- Top with maple-peanut butter (it's just equal parts maple syrup and crunchy peanut butter).
What did you eat for breakfast this morning? We tend to go a little over-the-top on Fridays as a celebration (you can check out more of our favorite breakfast recipes here). Usually our meal involves chocolate, but these blueberry pancakes really hit the spot.
Just leave a comment or email us at neverhomemaker [at] gmail [dot] com. And HAPPY FRIDAY!
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