Happy Monday everyone!
I hope you all had an amazing weekend! We actually managed to get out for a bit on saturday and travel a whole 20 minutes away which was pretty exciting–more on that Wednesday!
We’ve been doing slightly better with cooking meals at home the last few weeks, but when we do, they’re usually pretty pathetic…bean and cheese quesadilla anyone? It’s just been quite the adjustment with our ever busier schedules. On average, we might spend about 2 hours a night together and that’s totally zoned out on the couch. So this week, I’m making it my goal to get my life back at night a bit. I have no excuses for why I can’t cook a healthy, one step above burrito, meal, even if it’s just for cooking for one most nights… remind me to reread this goal later in the week when things get crazy.
Since dinners have not been too exciting in our household, I decided to make a nice sunday breakfast to start the week back on track. I had seen a blueberry flax buttermilk pancake recipe in this month’s Everyday Food (by Martha Stewart) and decided it would be just the thing to get me back in the “real” kitchen: somewhat healthy, somewhat indulgent, and completely satisfying.
I decided to add a little wheat flour into the mix and used plain ol’ 2% milk instead of buttermilk and was still completely satisfied with the flavor.
And then came the blueberries..
See the picture below? That’s after adding half of the blueberries. Did I stop there? Of course not. I went and folded in the entire container of them into the batter… Fast forward to breakfast and Jeff starts making a hideous sour face and says, like any good sarcastic member of our family would, so we’re just having blueberries for breakfast? Thanks, babe.
Yeah, yeah, maybe I went just a touch overboard on the whole blueberry thing. The recipe called for 1 cup and I think I must have at the very least doubled that…oops!
I didn’t think they were too overly blueberried out, but I may be just a bit biased. So unless you’re crazy about blueberries, I’d just stick to the cup ;)
Blueberry Flax Pancakes
Makes 6 pancakes
*Adapted from Everyday Food, October 2012
3/4 cup all-purpose flour
3/4 cup wheat flour
1/4 cup ground flaxseed
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup reduced fat milk
1 large egg, lightly beaten
1 tablespoon melted butter
1 cup frozen or fresh blueberries
Heat griddle over medium heat.
Whisk together the flour, flaxseed, sugar, baking powder, and baking salt.
Add the milk, egg, and butter, and whisk until just combined.
Carefully fold in the blueberries.
Once the griddle is warm, spread oil over the surface and then scoop about 1/2 cup of pancake batter on the griddle. Cook until golden brown, about 2-5 minutes per side. Repeat until all of the batter is used.
Time: 30 minutes