Blueberry Buttermilk Pancakes

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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

Grapefruit Cardamom Pancakes-Grain Free

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The past few months will go down as a memorable time of life for me.  I made the switch to working full-time after being a stay-at-home mom for the past five years.  It’s been a huge transition with a lot of ups and downs.  I’ve dealt with a lot of anxiety I never realized I had when it comes to parenting.  I think I’ve always been an anxious parent but never really had to face it because I had so much control over my kids’ lives.  This transition to them being in the care of someone else during the day really revealed some things about me and my unhealthy desire for control.  I am grateful for this season for many reasons, but, most of all, because I have, at least started, to address this anxiety and need for control.  I’m glad it didn’t take until my kids were teenagers for me to realize what was going on in my mind.  My faith has grown in incredible ways as I’ve learned to give up control, or what I thought were things I controlled.

That’s a really brief summary of a few months filled with a lot of ups and downs.  We’re getting into a good, new rhythm now but I’m definitely behind on posting recipes!  I have my scraps of paper all around the house, as usual, but I keep falling asleep before sitting down to actually write anything! :)

I’ve been playing around with grapefruit a lot lately.  It’s in season, so why not?  I’ve enjoyed adding it to different baked goods with some fun spices.  Cardamom is a great companion to citrus!  If you use kefir in the recipe, some of the probiotics will die in the heating, but the kefir still has a lot of good nutrients.  I’ve been using it rather than yogurt, but a yogurt that isn’t too thick is fine if that’s what you have on hand.  Make the pancakes on the small side, since grain free pancakes tend to be delicate when flipping.  Once they are flipped, though, they hold together perfectly.  Enjoy!

Grapefruit Cardamom Pancakes

Serves 4, 20 min

Ingredients:

juice of 1 grapefruit

1 c plain yogurt or kefir

1/4 c melted coconut oil

2 eggs

1 T honey

1 T chia seeds

1/4 t cardamom

1/8 t nutmeg

1/4 t cinnamon

pinch salt, optional

1/4 c coconut flour

1 3/4 c almond flour

Desired oil for greasing pan

 

Directions:

  1. Squeeze grapefruit juice into medium bowl.  Pull out any seeds that fall in.
  2. Add the yogurt (not greek) or kefir and coconut oil and whisk together.
  3. Add the eggs and whisk together.
  4. Add the honey, chia seeds, and spices and stir well to combine.
  5. Add coconut flour and almond flour and stir until fully combined.
  6. Heat desired oil in nonstick skillet.  Scoop small pancakes into skillet and cook for several minutes on one side before flipping.  Make the pancakes small so they are easier to flip.
  7. Serve with real maple syrup.