Friday, May 10, 2013

Very Berry Pancakes for Mother's Day

In thinking about mother's day, I considered what breakfast/brunch foods I would frequently make for my mom that she most enjoyed. The conclusion I came to was pancakes! 

With fresh berries abound right now, fruity pancakes are so wonderful to make for mom.  This recipe is so easy, even little kids can make them! (With adult supervision, of course.) It's a great way for the kiddos to surprise mom with a little breakfast in bed, or do the work for her in the kitchen while she watches. 

Mother Daughter Cooking Lesson 
This applies to any mother figure... whether it be your mom, grandmother, auntie, a female friend, Mr. Mom, yourself, the mother of your child, and so on. Give that special lady a special treat! 

If you live in the Los Angeles area and don't feel like cooking, give her, or yourself, the gift of good food and good health with a gift certificate for services from Veggie Fixation.  I'm offering Mother's Day Discounts on my website for cooking lessons and family dinner services purchased by Sunday and booked by June 1.



Very Berry Pancakes made with whole grain flour 

Very Berry Pancakes

1 1/4 C whole wheat, spelt or all purpose-gluten free flour
2 tsp baking powder
1/2 tsp salt 
1 1/2 tsp ground cinnamon
2 T canola oil, or ¼ C apple sauce
1/3 C water
1 1/4 C non-dairy milk (rice, soy, almond)
2 tsp vanilla extract
2 T pure maple syrup
1/2 Cup blueberries, sliced strawberries, or other berry of choice (frozen berries work well)
Additional fresh berries for garnish
flavored balsamic, reduced, for garnish 

1. Oil a large skillet and preheat over medium-high heat about two minutes. 

2. In a medium bowl, sift together dry ingredients. In a separate bowl, combine wet ingredients. Add wet ingredients to dry, mix until just combined. Do not over mix or the pancakes will be tough; a couple lumps are okay. Fold in berries until well combined. Ladle about 1/3 cup of batter onto the heated skillet.

3. Cook pancakes until browned on the bottom and bubbles form on top, about 4 minutes. Turn the pancakes over and cook until the bottoms are browned and the pancakes are barely firm to touch. Repeat with remaining batter until all batter is used up, or store unused batter in refrigerator for up to three days.

*If reducing balsamic, put about four times as much balsamic as you'll need in a small skillet over medium-high heat. Simmer, watching carefully and lowering the heat if necessary, until it's a little thinner than you want it. It'll keep reducing when you take it off the heat. It should only take 2-4 minutes depending on the amount you're reducing. You may also reduce with strawberries for an extra treat. (Let the grown ups do reducing, and stand back from the vinegar vapors that can burn your eyes and nostrils.) 


Makes about 10 to 12 pancakes.

Adapted from Vegan with a Vengeance

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