***Whole Wheat Blueberry Pancakes***
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp kosher salt
1 egg, lightly beaten
1 cup coconut milk (or soy milk, almond milk, etc)
3 tbsp honey
1/2 pint fresh blueberries
Cinnamon to taste
Whisk whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. In a small bowl, combine egg, buttermilk and honey. Make a well in dry ingredients and stir in egg and buttermilk mixture. Mix in blueberries. Allow batter to rest for a few minutes.
Preheat griddle to 375 degrees or set a nonstick frying pan to medium-high heat. (I used a little grape seed oil to prevent the pancakes from sticking to the pan.) Drop batter by 1/4 cupfuls on to griddle or pan. Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.
Makes 4-8 pancakes, depending on size.
***Blueberry Syrup***
1/2 cup grade B organic maple syrup
1/2 pint fresh blueberries
1/8 tsp pure vanilla extract
Juice from 1/4 of a mandarin orange
Cinnamon to taste
Mix all ingredients in a saucepan on medium heat and bring to a low simmer. Whisk briskly and remove from heat.
***Dirty Scramble***
The number of eggs per person is based on preference. I used two per person.
4 eggs
1/4 cup coconut milk
2 cups fresh kale
1/4 cup feta cheese
1/4 cup mozzarella cheese
1/2 cup chopped portabella mushrooms
1/2 cup chopped red peppers
1/2 cup chopped green peppers
1/2 cup chopped onion
Kosher salt and coarse ground black pepper to taste
In a bowl, whisk together eggs, coconut milk, cheese, salt, and black pepper. Saute onion, peppers, kale and mushroom on medium heat until kale is tender. Add egg mixture to pan and stir until fully cooked.
Hope you enjoy!
