I absolutely love quick meals, especially during breakfast when things are moving hastily and my boys are instantly hungry when they awake. A house favorite is my blueberry pancakes. I start by using Bob’s Red Mill , organic, seven grain pancake and waffle mix.I use fresh blueberries from the market and fresh picked jalapeno in the eggs. ( If you don’t have a garden yet. stay tuned I plan to post about it) Sweet and spicy is a great combination if you are yet to have the two paired before.
What you will need:
1 cup of organic pancake mix
5 organic eggs
1 tablespoon organic butter (plus a little miscellaneous butter)
3/4 cup Califia Farms unsweetened vanilla almond milk and 1/2 cup for the eggs
3 oz. of fresh organic blueberries
1 tablespoon of coconut oil( not a shy table-spoon either)
1 tea-spoon of brown sugar
1 finely chopped garden fresh jalapeno
First add your mix , 1 egg , and butter (gently melt your table-spoon of butter in your pirex measuring cup) , last add your almond milk into a large bowl and stir until you have a nice smooth batter. To oil your pan you can use coconut oil or butter the choice is yours I usually do butter, so it does not have to be added when the pancakes are complete. Make sure your skillet is heated on medium heat and evenly pour the mix into the middle of your skillet. When I made these I used a huge skillet and was able to make them three at a time, they did not make perfect circles but it was quick! Also if you want to put blueberries in the pancakes you will have to double the recommended amount. I only made mine into a syrup/topping. This recipe should yield about 7 pancakes give or take a few. After you finish your cakes turn your burner down to 2 or low. To create the syrup add the coconut oil and blueberries to the skillet stir slowly, sprinkle in the brown sugar and add water little by little until you create a syrup. The mix will slowly start to thicken , let cool for 5 minutes, stack your cakes and pour over the top. Garnish with a dash of powdered sugar, as pictured. ( Do not, I repeat DO NOT put powdered sugar on your children’s pancakes, they already have a fresh full pack of energy, they will be in electronica concert mode if you add this to the mix lol)
For the garden spiced eggs I used 4 eggs. I placed all four eggs in my glass measuring cup. I also added 1/2 cup of almond milk and whipped them together. I used a pinch of pepper no salt ( totally your call) in the egg whip. I heated a very small amount of coconut oil in my egg skillet and added the jalapeno. I sautéed them for about 2-3 mins and added the eggs. They scramble very fluffy with the milk, so if you feeding a few extra people and you have a limited amount of eggs that’s how you can increase the amount. The milk also counters the spiciness of the jalapeno’s although in my opinion fresh jalapeno is not as spicy as the pickled kind.
I hope that you enjoy this recipe as much as we have and that its quick for you on your busy mornings. A tip would be to make your pancake batter and egg batter the night before so all you have to do is cook the next morning. Please comment and share if you like this recipe.