BLUEBERRY BANANA PANCAKES

Wild blueberries are very nutritious so I eat a handful most days. I buy them frozen, usually at Trader Joe's. My daughter was in town visiting so I made these to surprise her. Delicious! I pictured just one pancake but who can eat just one?!!

You can find the recipe by Shane Martin at the blog “Shane and Simple.” All of his recipes are whole food, plant-based with no added oil so you will not need to make modifications to make them compliant. You may enjoy following his recipe blog. Here is what he says about himself: “I’m just your average, ordinary guy who makes plant-based cooking casual, easy, and delicious. I don’t use fancy equipment and I don’t use fancy “chef speak” Why? Because I’m not a chef and I probably wouldn’t understand those words anyway. I’m a normal dude who loves to cook and eat good food that happens to be completely plant-based.”

Is there a nutritional difference between wild blueberries and farm-raised? Read this brief New York Times article to find out.

BLUEBERRY BANANA PANCAKES

Ingredients

Dry:

1 cup whole wheat flour (I used white whole wheat)

1 cup oat flour (I make my own by placing rolled oats in a high speed blender)

2 Tablespoon ground flaxseed (flaxseed meal)

1 Tablespoon baking powder

1/2 teaspoon salt

Wet:

1 cup water

3/4 cup unsweetened almond milk

2 Tablespoon unsweetened apple sauce

2 medium sized bananas mashed

1 cup frozen or fresh blueberries (I used frozen since what I had)

Additional toppings, optional

Fresh blueberries

Shredded coconut

Sliced bananas

Chopped walnuts

Maple syrup

Instructions

1. If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium to medium-high.

2. Add all dry ingredients to a large mixing bowl and whisk to combine.

3. Place all wet ingredients, except for bananas and blueberries, into another bowl and mix well.

4. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine.

5. Add the bananas and blueberries to the batter. Mix well.

6. Once cooking surface is ready, lightly spray a large skillet with cooking spray if needed. (I did not use oil)

7. Pour 1/4 cup of batter for each pancake. Cook until you start to see the pancake bubble or the edges start to crisp up a bit. These pancakes are dense so they may not bubble like most recipes. I usually let them cook for about a minute then flip and cook for another 30 seconds or so but, every stove top and griddle is different. (Mine did not bubble like regular pancakes do be sure to take a peek at the bottom to be sure they are ready to flip.)