It’s a blizzard.
Our front yard: (Please note the door handle, especially)
Yeah, we aren’t going anywhere.
We were actually scheduled to speak in our church meeting tomorrow (on faith), and give a special “fireside” presentation to the youth tomorrow night (on nutrition)… but it’s all canceled due to the weather. Can’t say I’m too crushed about having another week to prepare! 🙂
So what did we do to warm up today?
Well, Mackenzie sat there looking darling and cooing at us, I made whole-grain (vegan, yummy, fluffy) pancakes with no added oil or sugar, and Scott ate said pancakes. It’s a tough life for the Beans, let me tell ya.
Here’s photo proof of Mackenzie’s cuteness, and the recipe for the pancakes. No photo proof of the pancakes, because we ate ALL of them before it occurred to me to take a photo. But I’m including the “recipe” for my favorite berry syrup to make up for the lack of photos. Try it. You’ll never ever want store-bought again. Promise.
Note: The joy on Mackenzie’s face here is because she’s looking at her Daddy, who is just out of the frame.
Another Note: I should probably take a moment her to explain the blue doggy pajamas. Scott initially thought they were “boy jammies” but I convinced him that girls can (and do) love dogs as well, and that Mackenzie (and I) both happen to look fetching in blue because of our blue eyes.
3/4 cup buckwheat flour
1 cup whole wheat flour
1/4 cup rolled oats
1/4 cup walnuts, finely chopped
1 T Flaxseed meal
1 T baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. almond extract
1 TBS orange zest
1/2 cup unsweetened applesauce
2 cups water (I added an extra 1/4 c. or so to thin it out further)
Mix all dry ingredients in a medium bowl until evenly blended. Add liquids and mix as little as possible to make batter. Small lumps are OK, they’ll disappear in cooking. Over-mixing will make pancakes flat and heavy.
Spoon the batter onto a hot, nonstick griddle. Yields about 12 medium pancakes, but I make smaller ones because they are more fun!
The secrets to a fluffy pancake:
1) Combine your wet ingredients together first (almond extract, applesauce and water).
2) When you add wet to dry, just barely stir at all. Enough to get the dry stuff wet, and the floury stuff off the sides of the bowl. That’s it.
3) Make sure the griddle is hot enough. It should sizzle when you add the batter.
4) When you cook them, flip them when you see that the bubbles are staying open and not filling back in with batter. Don’t wait any longer, otherwise they’ll be too set up to “spring” when the other side cooks.
Anne’s favorite syrup:
Dump frozen strawberries in a bowl, cover with a plate and microwave for 2 minutes. Stop and smoosh the strawberries with a fork. Then microwave several more minutes until it’s a bit runny and steaming hot. Pour generously over pancakes.
We have also been known to LOVE real maple syrup on pancakes, as well as unsweetened applesauce. I wouldn’t recommend applesauce on these pancakes, though. Go with berries or maple syrup for sure.