Last night, Ladybug and I went snowshoeing in the river valley, visited the old fur trading post, and sipped warm cider while we were regaled with tales from Edmonton’s frontier days. We had a wonderful time. Ladybug, who would normally be in bed by 7:30 PM, exclaimed repeatedly about the night sky. We were returned to our car in a wagon pulled by two enormous Clydesdales. Ladybug was fascinated by the horses and even patted one, named Jeb, on his velvety nose. It reminded me that, though we read her many animal stories, our city slicking kid has not seen any live animals save dogs and cats.
We slept in today, and I wanted to make something quick and delicious before we headed out to the farmer’s market. One of our favourite breakfasts is pancakes with real maple syrup. I have modified a recipe from my well-worn How It All Vegan, by Tanya Barnard and Sarah Kramer, to suit our family.
Snowy Saturday Pancakes
1 cup whole grain flour
2 tsp baking powder
1 tsp cinnamon
1 tbsp brown sugar (optional)
1 1/2 cups almond milk
1 tsp vanilla
1 cup blueberries, frozen or fresh
fruit for garnish (I use strawberries)
1. Heat cast iron skillet, griddle, or other heavy pan over medium low heat.
2. Mix flour, baking powder,cinnamon, and sugar (if using), in a large bowl.
3. Mash banana with a fork in a smaller bowl. Mix in the almond milk and vanilla.
4. Dump the wet ingredients in with the dry and mix until everything is moist. Add blueberries.
5. Test your skillet by dropping a bit of water in. If it sizzles, you are ready.
6. Put enough coconut oil in to cover the bottom of the pan (1/2 tsp), and distribute it evenly.
7. Using 1/4 to 1/2 a cup of batter, pour pancakes into pan.
8. When the edges of the pancake look cooked and the centre has bubbles, flip the cakes over. Fry for another 2 minutes or until browned.
9. Repeat steps 6 to 8 until all the batter is gone.
10. Serve with sliced strawberries, more blueberries, or whatever floats your boat. Don’t forget the maple syrup!