…not my intention at all 😉
I added the blueberries into the batter in the kitchen robot. If I had delicately added them the color of the dough would have met my expectations but would have been less fun & I would have missed the little lesson concerning expectations and perfectionism. Both didn’t stand a chance here. I DO like this color;)
It’s my first try for pancakes instead of the belgian…or french crêpes that I grew up with & at the same time my attempt for a healthy version. (Since I apparently am somewhat “belge” I am biased. It’s a big secretive family story around belgian lords, help and illegitimate children…we might never find out;))
So here are the ingredients and as you already know I did pour & mix them all together in a bowl. I was a little cautious with the melted coconut oil though, pouring it in while the rest was being mixed and making sure I poured it onto the sides of the bowl and not directly into the dough. Always better if what you’re pouring in is not 100% cooled off, so you’re sure you’re not cooking the eggs in the batter.
- 2 tsp melted coconut oil
- 1 cup blueberries
- 1/2 tsp vanilla (optional)
- 1 tsp baking powder
- 1/2 cup milk (nut, soya….)
- 2 free range eggs
- 150g wholegrain spelt flour
- 1 & 1/2 tbsp chia seeds (optional)
- 1/2 tbsp coconut sugar
I used the pan that I melted the coconut oil in to fry the pancakes. Less stuff to clean & less oil because the little remaining in the pan was largely enough to fry all of the pancakes. Use a medium to high heat and flip the purple pancakes over once you see the sides “drying”. The second side needs very little time.
These will stay in the fridge and serve as breakfast for the next couple of days. Just like that or reheated in a frying pan not using any new oil, just a low heat for both sides.
Eat well & add some color to your plate;)