Lately I’ve been straying off the whole-grain flour path, using all-purpose flour pretty much exclusively. Oh, the refined goodness. But this morning I just really needed some hearty pancakes to last me through the day. My best friend from childhood, Melissa, is getting married in a few hours, and it just seems like one of those big days that deserves an extra-hearty breakfast. Melissa and I were one of those best friends who were so close we made our parents nervous. Like her mom would say, “What are you two doing in the bathroom together?” We were inseparable and, no kidding, we share the same birthday. I’m just a few hours older. We used to spend every birthday together, but now that we’re old and married (in a few hours for Melissa!), we just do a phone call. I’m not depressed about that or anything. That’s life and getting older. But it’s just weird to go to her wedding – we came of age together. We had the same first date (with two different guys but same movie — Toy Story 2, of all movies). We had our first kiss on the same night (again, different boys, same movie — The Sixth Sense, how romantic). We just go way back, and I couldn’t have straight-up plain old all-purpose flour pancakes on the day of her wedding. It wouldn’t be right.
Hearty Blueberry Pancakes
These aren’t the best pancakes you’ve ever had, more like “satisfy your soul” pancakes — thick and hearty with plenty of whole-grain goodness.
- 1 ¼ cups whole wheat pastry flour (OR you can do ¾ cup whole wheat pastry flour + ¼ cup oat flour + ¼ cup brown rice flour)
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 ¼ cups nondairy milk (I used sunflower seed milk)
- 1 tbsp. coconut oil (or canola)
- 1 tbsp. maple syrup (or agave nectar)
- 1/3 cup apple butter (or applesauce)
- 1 tsp. vanilla extract
- ½ cup frozen (or fresh) blueberries
- Combine flour, baking powder, salt and cinnamon in a large mixing bowl. Add milk, oil, maple syrup, apple butter and vanilla and mix until just combined. Fold in blueberries.
- Preheat skillet over medium heat for 2-3 minutes. Lightly grease with coconut (or canola) oil. Pour batter on skillet and let cook for about 3 minutes, until bubbles form around the edges. Flip and cook for another minute. Cover with foil on a plate to keep warm or place on a baking sheet in the oven on warm (200 degrees) while you make the rest. Serve with maple syrup and enjoy!