When I was a kid, I loved a thin, flat pancake – preferably made with Bisquick – adorned with a generous pat of butter and drenched, and I mean soggy, with real maple syrup. It was the way pancakes should be eaten. My tastes have changed in so many ways over the years and now I love thick, fluffy unrefined pancakes without a lot of sweetness (or oil). Pancakes that can handle a big, messy schmear of crunchy peanut butter and a boat load of banana slices. These whole grain pancakes can take the pressure, yet they’re tender and light. And they’re loaded with flavor from the blueberries and ginger with a nice crunch from the sunflower seeds. Freeze the leftovers and gently reheat in the microwave or toaster oven.
Sending a huge thank you and virtual hug to my new, sweet friend, Somer, at Good Clean Food. What a beautiful person she is! In a recent post she read about a knee problem I have and she immediately offered to send me some essential oils that she thought would help. Yesterday I picked up her package at the Post Office and inside was a container with all these little bottles of oil! Kel and I opened each one and had a good sniff! Can’t wait to put them to good use. Somer also included a long letter detailing information about each oil and how I should use it – handwritten, folks. My handwriting is so bad one needs a Rosetta Stone to decipher it. Anyway, her thoughtfulness touches me so much. How lucky I am to have met wonderful people like Somer – all through blogging! Here’s a photo of what Somer sent:
Whole Grain Pancakes with Dried Blueberries, Ginger & Sunflower Seeds
There’s not better way to start your day than with vegan whole grain pancakes studded with blueberries and sunflower seeds and the spicy zing from ginger.
- Prep Time: 20
- Total Time: 30
- Yield: 10 1x
- 1 1/4 cups unsweetened soy milk
- 1/4 cup orange juice
- 3/4 cup whole wheat pastry flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/4 cup flaxseed meal
- 1/2 cup rolled oats
- 1/4 cup cooked brown rice
- 1/4 cup dried blueberries
- 1 Tbsp. crystallized ginger, chopped
- 2 Tbsp. sunflower seeds
- I mixed the first 7 ingredients in my Vitamix, and then poured the batter into a big bowl to add the remaining ingredients, but this can easily be done by hand. (Combine all the dry ingredients; combine all the wet ingredients in a separate bowl and then combine the two). After everything is mixed together, set the batter aside for about 15 minutes. Get your griddle or pan preheating as well. I also warm plates in the oven at about 200-degrees F. The cooked pancakes can also hang out in there until ready to serve.
- If you find that that the batter has become too thick, add a splash of soy milk. Lightly spray the cooking surface with oil and then drop the batter by big spoonfuls onto the preheated griddle or pan. Turn the pancakes over when the edges start to firm up (my pancakes did not bubble, the usual indicator that it’s time to turn them). Since these are thick pancakes, cook them thoroughly so they don’t end up with a soggy interior.
- Serve pancakes with your favorite toppings.