Drooling yet? I made this naturally sweet, healthy recipe for pancakes the other weekend. I used local wild blueberries and fresh peaches I purchased at see a previous post about what I bought and tips for shopping.
You've heard many times that eating breakfast is a simple step to joyous health right? Here's a friendly reminder why.
Balances your blood sugar. Especially important for Diabetics, but why not start now so you don't get to the point of having blood sugar imbalance?
Balances your mood, prevents anxiety due to it's blood sugar balancing effect, promotes feelings of "well-being"
Fires up your metabolism (your calorie burning potential!). If you don't eat something, your metabolism goes into energy-saving slow-mode. Translation? You burn fewer calories.
Gets your bowels moving. Morning bowel movements are key for detoxifying the body. If you don't get something in your belly, you slow down the bus. Interestingly, many clients I consult think they have regular BMs - take away the coffee and they don't have a BM for days! Meaning, you can't rely on coffee to have a morning BM.
Skipping breakfast is going to promote 2 things: 1. Sluggish and sleepy between 2 and 4pm. 2. Out-of-control appetite in the eve.
So here's my recipe - you're going to love it! Remember you can easily make substitutions, which I will make note of as we go along. If you have a gluten intolerance, then you just swap it for a different flour. Making pancakes isn't like baking a cake. It's not an exact science and you can mix and match a bit.
1 cup spelt flour (or brown rice flour for a gluten-free option)
Half cup oat bran
1 tsp gluten-free baking powder (aluminum-free)
2 cups of almond milk
2 happy eggs (from organic chickens of course)
1 tsp pure vanilla extract
1 cup wild blueberries
Combine the dry ingredients and then add the almond milk, whisked eggs, vanilla extract and lastly, fold in the blueberries.
A few things: You may wish to have your pancake batter runnier, so just add a touch of water to thin it out if you like. As well, if you don't like blueberries, just swap for chopped peaches in the batter. Don't over mix! Heat your pan to a medium temp and use organic coconut oil so the pancakes don't stick. Please, don't use polyunsaturated fat ie sunflower, canola, safflower for heating! Heat makes those unstable oils even more unstable ie. rancid and a danger to your health.
Flip when the sides of the pancakes start to get slightly firm. Due to the fact the batter is thick, the bubbling on top probably won't happen and is not an indicator to flip, in this case - that only works with Aunt Jemina pancake mix (gross!).
See how fast they cook?? Meanwhile, here are the ingredients for your peach sautee. Also, you will need cinnamon, butter (or coco oil) and some sucanat sugar if you like. Don't worry about measuring this stuff.
Slice up the peaches like so and avoid ones that are bruised or really soft. I used 4 or 5 small peaches.
Melt some butter (or coco oil) to lightly coat your pan. Toss the peaches with walnuts and sprinkle with cinnamon and a touch of sugar. Cook on medium until tender. This smells soooooo good!
This is what it looks like when done.
My plate - admittedly a little overexposed, but I'm not a food photog, I'm a healthy foodie - so please forgive! Everyone LOVED these pancakes. They were so naturally sweet you didn't even need syrup - but the taste of Ontario real maple syrup is amazing. If you've never tried it, then you are in for a real treat.
This was the same morning. I'm just getting in a photo opp here with my peaches. Why not? I love real food!