Blueberry Whole Wheat Pancakes

The following is a post that I wrote a year and a half ago on another website. Enjoy! God bless!

Book Adventures

I am in the process of reading a book by Peter Mayle entitled, “French Lessons”.  It is one that is filled with a lot of humor, surprises, and vivid introductions to French cuisine.  The one thing that made me stop and think is a scene where Peter is in a restaurant with two friends, and they are discussing how to make an omelette.  The conversation intensifies because one person is insisting on saying that you can only make omelettes with a fork.  Another person insists on the fact that they have been making omelettes all their life with a spatula.  

This conversation ends, and then the conversation begins on what cookware should be used for the omelette.  There was a toss up between cast iron and copper pots.  The person with the copper pots said that everyone else was at a loss for the best omelette without using one.  Peter leaves the scene feeling like he needs to get one fast.

Isn’t this how it is in life?  Instead of us learning about all the different ways that we can say or do something, we have to impose our ways on everyone else, instead of celebrating the differences.  This leaves the people who are different feeling as if they are missing out on something.  It helps when we get into conversations like this, if we could take a moment and think about how it would make us feel if we were the “oddball out”.

On to the recipe:

Background on the Whole Wheat Pancakes

Last week, I had to wait for an hour for my daughter to pick me up.  To kill time, I decided to look around in two sections of the grocery store.  The first section was the magazines and books.  Featured on the front of one of the magazines was a picture of blueberry whole wheat pancakes.  The picture left me with a taste in my mouth that I couldn’t get rid of.  I decided that since I had some pancake mix and blueberries at home, that I would go home, and have fun making them.

They turned out really good!  And I praised God for that!  It is just the little things in life.  Instead of using an egg like the recipe calls for, I used 2 tablespoons of flaxseed meal.  Then, I added 1/3 cup of sunflower seeds, 3/4 cup of cashew milk, and blueberries.  For the oil for the pancake mixture, I used grape seed oil.  I used coconut spread to cook and top the pancakes with.  Lastly, since I didn’t have syrup, I substituted with honey.  I hope you enjoy them as much as I did.

whole wheat, blueberry pancakes, Red Mill, blueberries, sunflower seeds, simple functional grace-filled living, simple functional grace-filled news, coconut spread, family, friends, omelette, Peter Mayle, Katina Horton, French lessons

Red Mill Organic HIgh Fiber Pancake & Waffle Whole Grain Mix

Their recipes:

  • Blend 1 cup mix
  • 1 egg
  • 1 tsp oil
  • 3/4 cup of cold milk
  • Mix until blended.
  • Cook on preheated griddle on medium heat.

My recipe:

  • 1 1/2 cup of mix
  • 2 tablespoons of flaxseed meal
  • 1 tablespoon of grape seed oil
  • 3/4 cup of Cashewmilk
  • 1 cup of Blueberries
  • 1/3 cup of sunflowers
  • Mix until blended.
  • Cook on preheated griddle on medium heat with 2 tablespoons of Earth balance Coconut Spread.
  • Top with  Earth balance Coconut Spread, blueberries, and honey.

Enjoy!

 Other pancake recipes:

Vegan Sunflower and Chia Seed Pancakes

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