blueberries

Banana and Blueberry Pancakes

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The past few weeks have been a season of extremes…full schedules, warmer weather, husband traveling, conferences, school play (you name it!) then sickness and cleared schedules, snuggling on the couch, reading 3 books at a time and freezing weather.  I was sick this week and called in from work for the first time I can remember in a long time.  I watched the snow fall all day and didn’t do anything productive.  And my daughter had her tonsils out and we are staying in, watching movies, snuggling on the couch while she recovers.  It’s inevitable that we will be busy with 3 kids, but we try not to let business define us.  And sometimes we are forced to slow down.  I’ll take it and breathe a little.  When I have some downtime I love to cook and experiment with recipes. I am not a huge fan of pancakes, but I do love blueberry pancakes. These pancakes have no added sugar…yes, they taste kind of “healthy” and my kids much prefer my husband’s famous “real” pancakes, but I love them.  Add a little butter and a dash of cinnamon or a little real maple syrup and you won’t miss the “real” pancakes!  These were so good this morning with coffee and a nice sunny window on this frigid day!!

Ingredients:

1 ripe banana, mashed

1 egg, beaten add

1 tsp baking powder

pinch salt

1/2 tsp vanilla extract

1 tablespoon almond butter

1 tablespoon coconut oil, melted

1/4 c. almond milk

1/2 c. rolled oats

1/4 c. whole wheat flour

1/4-1/2 c. blueberries

In a large mixing bowl, mash the bananas add the rest of the ingredients in the bowl and stir until combined.  Make the pancakes on a griddle or frying pan on low heat.  Makes 6 small-medium pancakes.  Instead of blueberries, try chocolate chips and it tastes like banana bread!

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Blueberry Breakfast Cookies (using the almond pulp from making almond milk)

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I never knew that one cup of raw almonds could go such a long way!  In a previous post, I posted how to make homemade almond milk.  It’s so easy!  Just soak a cup of raw almonds overnight, drain the almonds and place in blender with 4 cups of water, a pinch of salt and a pitted dried date (if you don’t have a date, omit it!). Blend until milky and then strain the almond pulp from the milk using a find mesh sieve and cheese cloth or a milk nut bag.  I just bought a nut milk bag (I know, it sounds weird) and it is amazing!!  Totally worth the $6 I spent.  I just bought it off of Amazon, but I’m sure a kitchen store would have it too.  Anyway, it works great.  Here’s what it looks like….

milk nut bag 1 milk nut bag 2

Once the milk is finished, you are left with about a cup of almond pulp.  I hate to waste it, so I use it in recipes that call for almond meal.  I use it in my granola bars, in a berry crisp and these awesome breakfast cookies!!  This recipe is from the book Bread and Wine by Shauna Niequist.  These are so good for a quick breakfast or snack and there is NO added sugar.  Add seasonal berries, dried fruit or use chocolate chips.

Ingredients:

3 large ripe bananas

1/4 cup coconut oil (warmed so it is not solid) or use olive oil

1 teaspoon vanilla

2 cups of rolled oats

2/3 cup almond meal (I used the almond pulp here)

1/2 teaspoon sea salt

1 teaspoon baking powder

2/3 cup shredded unsweetened coconut

1/2 cup chopped walnuts (or I’ve used slivered almonds)

1/4-1/2 cup blueberries (or chocolate chips)

Mash the bananas and add in coconut oil and vanilla.  Then mix the dry ingredients and combine.  Fold in the berries. I use an ice cream scoop to scoop out balls and place on a parchment lined baking sheet.  Flatten them a bit and bake at 350 degrees for 14-16 minutes.  Then enjoy some right away with your almond milk!

breakfast cookie