Monday, July 25, 2016

Blueberry Pancakes

Friends, I know it has been forever since I was posting regular recipes. I have had a long season of no sleep, recovering, moving across town, growing babies into small children, health issues, pain, trauma, loss, and yet I still keep going, but the recipes stopped. I am hoping to re-think how this blog and recipes come from me over the rest of the year and hopefully jump start a new version of Hope for Healing by 2017. Maybe a little less bloggy and more of a recipe resource. Or who knows!
But for now, I thought I would still add in a few recipes when I can or when I am inspired. And, blueberries are bringing me out of my funk for now. So, thank you, God for blueberries :) These little babies are making their way into almost every meal and about 100 pounds of them landed into the deep freezer. So yes, we love our blueberries around here. I don't expect you to understand, but if you do, you may just have some blueberry pancakes on the brain as well.

Blueberry Pancakes Recipe
{gluten, dairy, egg, soy, nut, seed, and refined sugars-free}
1 1/2 cup of oat flour
1/2 cup of tapioca flour
1 cup of either rice, sorghum, or quinoa flour
1 1/2 TB of baking powder (I use Hain brand for no corn ingredients)
1 ts. of baking soda
1 ts. of sea salt
1 cup of mashed bananas (about 3 ripe bananas)
1/4 cup of maple syrup (or coconut sugar)
1/4 cup of olive oil
1/2 cup of applesauce
1/4 cup of apple cider vinegar
1 1/2 cup of coconut milk beverage

1 heaping cup of blueberries mixed with 1-2 TB of both lemon juice and maple syrup in a small saucepan, sauce until soft and with tons of blue juices but the berries still have form

you can sprinkle extra fresh blueberries if you want more blue ;)
On a pancake skillet or crepe pan, scoop a TB of organic coconut oil onto the pan and let it melt then use a 1/3 cup and scoop the batter onto the pan. I can fit 8 pancakes on my large electric skillet pan, but probably only 2-3 on a small crepe pan. This recipe usually makes me about 18-20 small pancakes. You have to let them cook on a 325-350 heat for about 3 minutes on one side and 2-3 on the next. Make sure to not leave the pan side to avoid burning :)
Serve with a dollop of ghee or butter and some pure maple syrup for breakfast, lunch or dinner. Paired greatly with smoothies, potatoes, or some form of sausage. That's a meal and a half for most! Also, a great recipe to keep for most all nut-free and egg-free pancakes- the applesauce, banana and apple cider vinegar combo make the difference. Omit the blueberries and add in any berry or pumpkin, squash, or beets... whatever.

Much love and grace and peace.

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