It’s a little painful to type today. My new juicer and I got into a small altercation yesterday morning. There was a beet and a piece of apple jammed in it, and although I had turned the machine off, I didn’t wait for it to completely stop before—you know what I’m going to say here, don’t you—I stuck my hand in.
Yes, dear reader, the juicer won. Luckily I didn’t stick my hand in too far, so the situation didn’t turn into a scene from one of those Hostel films (I’m only assuming, I’d never watch one of those films. Okay, maybe if you paid me a million dollars. Maybe.). But one of my fingers got slightly mangled, and I now have a healthy respect for the juicer. It does, indeed, have the upper hand. Well, only when it’s plugged into the wall, and I have control over that. (Cue evil laugh.)
But the wound is not the reason I decided to treat The Husband and I to blueberry pancakes this morning. It’s all Food & Wine magazine‘s fault—this month’s cover has a stack of pancakes smack on the front, dripping with berries and syrup. It’s had me craving pancakes all week. And, I felt since we had eaten raw food all week and I ran five miles this morning, we deserved it.
I made sure that they were multi-grain, of course, because of course that makes them HEALTHY pancakes, right? No? Shut up. That’s my story and I’m sticking to it.
I found a recipe online that reminded me of a recipe from the Santa Barbara News Press I had years and years ago and promptly lost after the first time I made them. I used that recipe as a base and changed it to suit my taste, as I usually do, and I was very pleased with the result.
Warning: These are hearty, belly-filling pancakes, so don’t let your eyes be bigger than your stomach. We happily shared three pancakes and were plenty satiated. Oh, and there was the crispy prosciutto on the side.Vegans: This can be easily veganized by mixing the tablespoon of ground flaxseed with some warm water to replace the egg.Note: These would taste equally as yummy with raspberries or sliced bananas instead of blueberries.
“Healthy” Multi-Grain Blueberry Pancakes
1 cup whole-wheat flour
1/4 cup quick-cooking oats
3 Tbls yellow cornmeal
1 Tbls ground flaxseed
2 Tbls chia seeds
1.5 Tbls brown sugar
1.5 tsp baking powder
1/2 tsp salt
1 cup coconut milk
1/4 cup plain coconut yogurt
1 Tbls vegetable oil
Put the first eight ingredients into a bowl and stir with a whisk. In a 2-cup measuring cup, add the rest of the ingredients and beat with a fork.
Add the liquid ingredients to the dry ingredients and stir until just thoroughly mixed. Try not to overwork. Add a little more coconut milk if the batter seems too thick, but be aware that this is a really thick batter.
Have the blueberries (or other fruit) at the ready next to the stove. If you are having crispy prosciutto with your pancakes, cook it first and use the same pan for your pancakes. Heat up coconut oil (or any vegetable oil you prefer) in the pan and wait for it to get hot before spooning your batter into the pan.
Add the fruit by hand on each pancake, pushing down a little bit—this is why you want the batter pretty thick. Turn pancakes when brown on the bottom and turn down to cook on the other side so you make sure they cook all the way through. You don’t want pancakes that are still gooey in the middle.
Serve hot with butter or Earth Balance spread and real maple syrup. Please don’t use that fake kind of syrup—these pancakes deserve better. And you really won’t even be able to pretend they’re healthy if you use that goop.
And you can see that the juicer and I made up. That’s fresh carrot-apple juice: Three medium apples, four large carrots, one lemon and three inches of fresh ginger. Makes enough for two.