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