Boo Hoo Hoo Blueberry Pancakes

 

 
These could be the best blueberry pancakes ever!

 

The boo hoo hoo above is for all those who don’t get any of these delicious pancakes. Have you had your blueberries today? Did you know blueberries may help you live longer by slowing the effects of aging? And furthermore, the “flavonoids” in blueberries may reduce the risk for heart attacks, strokes, cancer and loss of cognitive function? But hey, who cares about that other stuff if you just like the taste?

 

Mmm, these pancakes are delicious.

I like my pancakes cooked to a toasty perfection.

As you may know, I’ve yammered on about the benefits of eating whole grains as part of a balanced diet for some time, so if you’re still using white flour in your cooking I want you to stop it! In fact, it may be best to take that bag sitting in your cupboard, collect some old newspaper, and then build a paper mache dinosaur with the kids. Now, while I recognize a lot of bakers out there would disagree, most nutritionists believe we consume far too much white flour. Why? Because it’s been bleached and stripped of most of the nutrients and fiber that were there to begin with so your body essentially sees it as sugar. Yes, I know you like sugar, but you probably want to cut out at least some of that too.

 

Blueberry pancake close up.

Using healthy ingredients doesn't mean sacrifice--not with these pancakes!

Seriously, it is possible to make delicious pancakes with good whole grain flour, very little sugar and blueberries? You bet! Okay, I do admit I do like some real maple (not that corn syrup substitute) dribbled over the top, but that’s just me. You may like these plain or decorated with peanut butter, more blueberries or whatever floats your boat.

 

Let’s Gather The Ingredients

 

For this recipe we’ll need the following, though you can substitute other whole-grain flours like oat flour or spelt if you don’t have whole wheat:

 

Here are the ingredients for our blueberry pancakes.

Gather the ingredients. Oops we forgot the olive oil and baking soda.

1-3/4 cups whole wheat pastry flour
1/4 cup ground flaxseed meal (flax is really good for you!)
2 cups coconut milk (substitute buttermilk, low-fat milk or water if you prefer)
2 eggs
1 tablespoon of olive oil (extra light for mild flavor)
1/2 teaspoon sea salt
1 teaspoon of baking soda
1/4 cup shredded coconut
2 teaspoons cinnamon
1 tablespoon of brown or white sugar
1 cup of blueberries (or more if you prefer pancakes loaded down with blueberry goodness)

 

You’ll also want real maple syrup, perhaps some whipped cream and/or some sliced strawberries for topping.

 

Preparation:

 

Next I'll add the coconut milk I buy from Trader Joes.

Start by grabbing a large mixing bowl and adding the eggs and other wet ingredients.

This recipe goes pretty quick. Start by preheating your griddle, or if you don’t have one find a flat frying pan (nonstick is best) and preheat it on the burner at a medium high heat. Your stove may vary so you may have to turn it up or down a bit if the pancakes scorch or take too long.

 

Add the eggs, the milk, the olive oil and the sugar to a large mixing bowl. Whisk together.

 

Blueberry pancakes are very healthy, especially when we use the best ingredients.

The order here isn't that critical. Just add everything but the blueberries and stir really well. You can stir with a whisk or spoon. Add the blueberries in last.

Now add the other dry ingredients except for the blueberries—these include the flour, flax, salt, baking soda, cinnamon and coconut. Stir well with your whisk or with a large spoon.

 

Finally, gently fold in the blueberries. Then oil your pan if needed (try some spray on olive oil) and scoop some of the batter into it with a large mixing spoon. Let the pancakes rest untouched, until you start to see the first sign of tiny bubbles that pop and leave a small “hole”. At this point, carefully lift an edge to see if the pancake is properly browned. If it is brown it’s time to flip it. Continue cooking until both sides are toasted to perfection.

 

Serve hot off the griddle with your favorite topping.

 

More On Health

 

If you struggle to eat up all your blueberries before they spoil, try buying them frozen. For instance, the blueberries we used in today’s recipe came in a big bag we purchased at Costco.  Blueberries keep well frozen which means you can eat them whenever you want. Studies show freezing the blueberries won’t harm their anti-oxidant properties. Studies also suggest that organic blueberries beat non-organic for total antioxidant content. And lest you’re concerned that eating blueberries will cause a spike in blood sugar, studies are showing just the opposite—meaning the berries actually lower your glycemic index. For much more information see this article at World’s Healthiest Foods or this Report from LifeExtension.

 

Trader Joe's Coconut Milk "Beverage"

I've found some other coconut milk drinks but most add sugar. This tastes great without it.

You may have noticed that besides added shredded coconut, we suggested using coconut milk for today’s recipe. I recently discovered Trader Joe’s Coconut Milk “Beverage” (pictured to the right), which I find tastes great on cereal, in my coffee and wherever I’ve tried it in cooking. As one whose tolerance for lactose has diminished over the years, this is a terrific substitute for regular milk. Not only is it better for you as it’s made from coconut for which the oil has numerous health benefits, but it doesn’t come from a cow which might matter if you’re vegan or trying to feed one in the household. Those who have problems digesting soy milk may also find this product beneficial. Give it a try.

 

I love these blueberry pancakes. I know they’re packed with wholesome ingredients, but best of all they taste terrific. No crying here. Please pass me another, would you?

 

Enjoy!

 

One Response to Boo Hoo Hoo Blueberry Pancakes

  • connie says:

    for those that are gluten intolerant, try buckwheat flour instead. Buckwheat pancakes have a delightful flavor, even better than those made with whole wheat flour.

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