Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes, Lake Superior Kitchen, gut health, healthy pancakes

Summer vacation is just around the corner!  Actually, it already started for B and the kids.  They all finished school last week while I must trudge along for another two and a half weeks past them.  Although, I must say, it is a thousand times easier getting only myself out the door in the morning rather than the entire family.

B took the twins camping one night already.  They were equally excited and distraught about leaving me as they pulled out of the driveway.  They, of course, had a wonderful, less than 24 hour experience.  Duluth weather is so extreme this time of year.  It ended up being rainy and cold for most of their trip.  But, hey, that’s why we car camp in state parks.  Just enough convenience for times like that.  They went to The Rustic Inn on their way home.  Which, if you haven’t been there, is one of the best stops up the North Shore.  I didn’t know I liked lemon pie until I tried theirs.

Summer really kicks off a time of rest for us.  We are so incredibly fortunate to be on the school calendar so we get extra time as a family in the summer.  Certainly after this year, a time of rest feels much needed.  I’m looking forward to reflecting on this past year, what I have learned, what was great, what was difficult, things in life I need to address or change.  I just purchased a new book called Sacred Rhythms.  Reading that will be step 1 in addressing how I prioritize my time, and ensuring that I leave space for spiritual disciplines in my life.  I’ll give a full review when I’m done!

Yes, more pancakes.  The blueberry pancakes are delicious, filling, and easier on your digestive system.  The spelt flour gives them a nice texture and holds them together.  The almond flour gives great flavor and helps these pancakes be easier to digest.    

Blueberry Buttermilk Pancakes

Ingredients:

1/2 c butter, melted, plus some for grilling

2 t vanilla

2 c buttermilk

1 egg

2 t baking powder

pinch salt

1 c spelt flour

3 c almond flour

1 1/2 c blueberries, fresh or frozen

Directions:

  1. Pour melted butter into medium bowl.  Add vanilla, buttermilk, and egg, and whisk together until fully combined.
  2. Add the baking powder and pinch of salt and stir.
  3. Add spelt flour and almond flour separately and stir after each cup.
  4. Add frozen blueberries and fold into batter.
  5. Scoop about 1/4-1/3 cup of batter for each pancake

Blueberry Buttermilk Pancakes, Lake Superior Kitchen, healthy pancakes

Matcha Balls

Matcha Balls, Lake Superior Kitchen, paleo snack

I’ve been a little absent around here lately.  The short story is that I’ve been really tired.  The long story is pretty long.  Here’s a little bit of the details…

I transitioned from being a stay-at-home mom to a working mom this past year.  I have been home full time with my kids for the past 5 years and recently started a full time job.  It has been a HUGE adjustment to say the least.  I’ve had to wrestle with a lot of emotions and thoughts about parenting, who I am as a mom, who I am as an individual, our family, and more.  It’s been a huge adjustment for me physically.  I was tired as a SAHM in many ways, primarily mentally and emotionally.  Some days were awesome and some I thought I was going insane.  My new tired is similar but different.  My job as a school counselor has been extremely demanding and, by the time I get home, I’m ready to collapse.  That, of course, isn’t an option, so instead I power through, trying my best to be fully present in the evening hours I have with my family.  It’s much harder to prep a good dinner, tackle laundry and other household chores, and find any break for myself.  It’s harder to stay connected with friends because work and family feel all-consuming.  Of course, there is good too.  I like my job and it’s been a fun change to be back in that setting.  It’s a good feeling to work this job and, in many ways, it helped me get through the long days of winter when being a SAHM was always the most painful.  But, man, it’s been hard.  I’ve had to focus on keeping myself and my family well and that meant cutting back on a lot of things.  Most changes in life have an adjustment period and I know I won’t feel this tired forever.  I’m glad I now have increased understanding into the world of moms and parenting.  Being a parent is tiring, no matter what.  I envied aspects of the life of working moms when I was a SAHM, and now I miss a lot of the perks of being a SAHM.  (Not having to wear pants is a big one).  I hope that, instead of wasting time comparing situations and assessing how others have this or that easier than me, I can extend grace and compassion to all my parent friends, knowing that we’re all tired, we all have boogers somewhere on our clothes, we’re all worried about something small and something really big, and we all can do this parenting this so much better when we are supporting each other.

I jumped aboard the matcha train.  These matcha balls are a delicious treat/energy boost to keep in the fridge for when you need it most!

Matcha Balls

makes about 15

Ingredients:

1 c walnuts

3/4 c shredded coconut, unsweetened

1 c chopped dates

1/2 t matcha powder

1/4 t ginger powder

For “topping”

1/4 c shredded coconut, unsweetened

1/8 t matcha powder

 

Directions:

  1. Put all ingredients in blender and blend until everything is chopped fine.  You will have to use a tamper, or something similar, to make sure everything is evenly chopped.  (If your blender doesn’t do this well, process the ingredients individually and combine them in a bowl)
  2. Mix the 1/4 c shredded coconut and matcha in a small bowl
  3. Shape the mixture in the blender into small balls, roll each ball in the coconut mixture and set on a plate so they are not stacked.
  4. Refrigerate to cool, then they can be stacked and refrigerated to store.

Matcha Balls, Lake Superior Kitchen, Paleo, snack, energy bites