After another weekend full of lots of dinning out, I was so happy to just make breakfast for my husband and I this morning! Having company is great, but it can be exhausting and my poor tummy needs a serious break from it😦 Portland has some great places to eat and drink, but personally, I don’t prefer to eat out multiple times in a row!
This morning deserved a healthy, yet holiday worthy meal. I topped blueberry pancakes with strawberry-banana “ice cream”, more berries, almonds, and a light drizzle of agave nectar.
*1/3 cup whole wheat flour
*1/3 cup oat flour (oats ground in coffee grinder works)
* 2 teaspoons baking powder
*1/2 teaspoon sea salt
* 1/2 teaspoon cinnamon (optional- I put cinnamon in almost everything sweet-ish that I make)
* 1 egg
* 1 tablespoon ground flaxseed
*1/4 cup plain yogurt (I used fat free, but low fat or full fat are fine)
*1/2- 3/4 cup soymilk (use more for thinner pancakes)
*1 teaspoon agave nectar
* about 3/4 cup fresh or frozen blueberries
Directions: Heat skillet over medium heat. Coat with nonstick spray or coconut oil. Combine dry ingredients. Combine wet ingredients, leaving out the blueberries, and whisk into dry. Pour about 1/3 cup batter onto the skillet and top with blueberries. Makes 4, serves 2.
Frozen Strawberry-Banana “Ice cream”
*1 1/2 frozen bananas, sliced
*5 frozen strawberries
*1/4 teaspoon vanilla
*pinch of salt
*dash of agave (optional, may be necessary if bananas are under ripe.
*about 1/4 cup soymilk
Combine all ingredients in food processor and process until smooth and creamy.
(The possibilities for banana ice cream are endless- we eat it for dessert frequently dressed up with chocolate, peanut butter, or different fruits. )
Top pancakes with “ice cream,” additional berries, and sliced almonds. Drizzle with agave if you’re feeling extra fancy. BAM!
I hope all you Americans are having a good Fourth! Tonight we are making vegetable pizzas on the grill for the first time. Hope they turn out!