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Wednesday, June 9, 2010

almond whole wheat pancakes

Always in search of a healthy breakfast.. I've tried too many recipes for whole wheat pancakes (yuck) and finally came upon the perfect pancake for me and scarlett loves them, too!  The addition of ground almonds is a health boost & really delicious along with the blueberries or bananas that you don’t even notice these are whole wheat. Well, you do.. but in a good way.   
Serve them however you like..  with maple syrup w/ a few blueberries and raspberries dropped in before heating.  Or as I prefer.. if there are enough blueberries or bananas dropped into the pancake.. these need no extra sugar/syrup.  The hot blueberries are like little burst of "blueberry syrup”.   ***See my note for freezing fruit/veggies when they are ripe. Recipe can be halved, but I like to make the whole batch.  Then wrap & freeze individually.. enabling me to easily pop in the toaster for a quick healthy morning on the go! 

Almond Whole-wheat Pancakes w/ Blueberries
  2 cups organic whole wheat flour*
  1 cup organic almonds, finely ground** 
  1.5 t Baking powder
  1/2 t Baking soda
  1/4 c sugar
  1/2 t sea salt
  2.25 cups milk
  2 eggs, lightly beaten
  4 tablespoons melted butter
  1/4 t vanilla extract
Melt butter, let cool slightly.  Sift together dry ingredients in a bowl.  In a separate bowl mix egg with milk adding butter & vanilla.  Mix into flour mixture, stir just to blend.  Don’t over-stir.. it will toughen the pancakes!  Let sit for 5 minutes.
Heat a griddle or skillet that is lightly greased. (I use canola spray)  When the skillet is hot enough, a drop of water will sizzle and dance!  
Ladle 1/3 cup of batter onto skillet.  Spread out a bit, if necessary.  Drop blueberries on & press into batter.  Note: If you are going to save for later & reheat in the toaster.. take a spoon and spread batter to cover the blueberries. (otherwise, might make a mess in the toaster)
When bubbles/holes appear.. time to flip.  2nd side will take less time to cook through.  
*I use white whole wheat flour.  (You can also use a mix, half of all purpose, half wwheat.. both works out fine.)
**I ground whole or slivered almonds in an electric coffee mill.  Blitz til powdery.  (Or available in bulk or natural section of grocery store)
***Tip for perfect frozen Fruit/Veggies year round.  
When blueberries, strawberries, peaches.. whatever, is at the peak of ripeness locally, I purchase as much as I can to freeze.  If you individually freeze small whole fruit (berries) and veggies and slices of larger fruits/vegetables, you will never have unrecognizable blobs of whatever later on.  How to?  wash and dry what you are going to freeze.  Place in single layer (not touching) on a parchment lined baking sheet that will fit in your freezer.  Freeze till solid, depends on size of item.  Then pop in a zip lock freezer bag, making sure to get all the air out and place in the freezer.  Way better than frozen veggies and fruits that you have no idea where they came from or have developed into a big ice block.

So, let me know if you try it, how you liked it.. what you did different or added. 


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