Sunday, March 24, 2013

Julie's Blueberries. Pancakes. Maple Syrup oh my!

Here's a great breakfast surprise from fellow blogger and guest contributor: Julie Sanders

Photo by Julie Sanders

Last Sunday, sleepy-eyed Andrew followed his nose into the kitchen and asked, “How many are you making, Mom?”
“The whole batch.”
“Just for us?”

His smiles and hugs expressed his delight.

Andrew’s my youngest, and is always ready to eat.  His older brothers were gone for the weekend, and Dad had already left for church.  It was just the two of us at table this morning.

We both ate till full, our taste buds tingling with a burst of blueberry tartness, mellowed by maple syrup warmth.

I delighted in Andrew’s enjoyment.  A simple offering, eagerly enjoyed.  This mama’s heart brimmed.

As a mom of three boys, I man the food-gates in our home.So in an attempt to find a nourishing, taste-appealing way to feed them – without going broke in the process – I discovered the treasure of Sue Gregg’s Blender Batter recipes.

These Sunday morning gems originated with her.

Blueberry Blender Pancakes

adapted from Sue Gregg’s  An Introduction to Whole Grain Baking
  • 1½ cups cultured milk (buttermilk, thinned plain yogurt, or plain kefir)
  • 2 T. melted butter or olive oil
  • 1 t. vanilla extract
  • 1 cup uncooked brown rice
  • ½ cup uncooked rolled oats
Place all the above ingredients in a blender; blend at highest speed for 3-5 minutes.  Cover the blender and let stand at room temperature for several hours or overnight.
  • 2 t. baking powder
  • ½ t. baking soda 1 t. salt, to taste
Sift the above ingredients through a small strainer into a small bowl.  Set aside.

In the morning, just before baking, add to the blender:
  • 1 egg
  • 1-2 T. coconut flour OR 3-4 T. all-purpose flour as needed to thicken. 
Blend on highest speed for 1-3 minutes. Then, briefly blend in leavening and salt.  Assist with rubber spatula if needed.  Do not over mix.

Photo by Julie Sanders

Rinse off a couple handfuls of fresh blueberries.  Set close by to where you will be cooking the pancakes.

Grease griddle or skillet if needed and heat till water sizzles when sprinkled.  Pour about ¼ cup batter on griddle and quickly drop 3-4 blueberries in each pancake.  With a spoon, lightly cover each berry with additional batter.  This keeps them from cooking too quickly and burning when you flip your pancakes.

When pancakes start to firm up and bubble in the middle (about 1-2 minutes), carefully flip to other side.  Cook on second side about 1 minute.  Transfer to a cookie sheet while you cook the rest of the batter.  I like to cover my cooked cakes with a hand towel to keep them warm.

Serve with butter, warm maple syrup and some bacon on the side. Enjoy!

Read more by Julie as she writes about learning,life, and love on her blog, Along the Way, at

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