this is a very special, very messy breakfast.
i should start by explaining my absence, though.
you see, dear readers, there is a reason that i have neglected this blog for a long stint. the reason is that i didn’t know if i should divulge some top-secret information or not. i knew if i was blogging lots, i would spill the beans. i would out the secret. there was no way i could write and not say it. i wasn’t sure if i could… i didn’t know what would happen… i didn’t know if it was bad voodoo.
but i just don’t care anymore, i want to be out with it already.
here it goes.
i am having a baby! i am just over 4 mos pregnant, and super thrilled. so far, everything is on track, all signs are pointing to “healthy”, and nothing in the world could ever make me happier! our due date is april 21. -and don’t even wonder about the sex of the baby, we won’t be finding out! and i will be keeping things pretty private about the pregnancy, so don’t expect to be bombarded with every detail about the doctor’s visits, issues, etc. -but that doesn’t mean i won’t gush from time to time. this is our first, after all!
i will, though, give you some food-related details of the pregnancy thus far.
foods i hate now: eggs, chili, stew, the smell of bread baking or toast toasting, fries, the idea, smell, and anything to do with fast food, cashews.
foods that i just can’t quit: greek salad & meat grape leaves (daily), falafel, humus, pad thai, curry, socca pizzas, sausage, sweet potatoes, peanut butter (a jar a week!), rice and rice noodles, bananas that are not ripe.
as you can see, i have been eating bits of rice here and there. i do tolerate it well in small amounts, and i plan on keeping it in my diet so long as my body doesn’t mind. i have been experimenting with hot porridges for breakfasts and sausage with wild mushrooms or sweet potatoes for breakfast in place of eggs. my body has rejected eggs instantly upon eating them for years now, and i just realized this a week ago. i feel much better since eliminating them from my diet.
and though the baby is old news to brian and i, again, we are just thrilled like a couple of idiots with the whole thing.
so it is hard, now, to go on with a recipe… such a minor speck in the grand scheme of things.
none the less… on with it, liz.
one reason why this is such a special pancake recipe is because it is egg-free. -yes, again. it turns out i can’t tolerate eggs at all. which is forcing me to branch out and try new things, new ingredients, new recipes! i even purchased some tapioca flour yesterday!
well this pancake recipe was inspired by the great ricki, from diet, dessert and dogs. her original recipe was for lemony pancakes, but i was feeling the almond/blueberry pairing this morning. i made a few modifications to use what i had up, and viola! a beautiful double-stack of pancakes adorned out table! i was so thrilled about them, i forgot to photograph them before i started to gobble them up.
thanks, ricki, for your awesome blog, that is JAM PACKED with special diet recipes, wisdoms, and cute doggy photos.
this recipe serves 2 hungry adults.
vegan blueberry pancakes
1/2 cup almond meal
1/4 cup (scant) flax meal
1/3 cup protein powder or coconut flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp stevia powder or 1 tbsp maple syrup
1/4 tsp salt
2/3 cup warm milk of choice
1/2 tsp almond extract
1 tsp vanilla extract
1 cup frozen blueberries (keep ’em frozen until i say!)
combine all wet ingredients in a small bowl.-not the blueberries!
separately, combine all dry ingredients in a large bowl. -not the blueberries!
combine the wet and dry, and allow to sit for a few minutes. the batter should be a little thick, you’ll want to scoop it out of the bowl, not pour. -still, wait on the blueberries.
heat a skillet over medium heat, and add a small amount of oil to the pan. once the oil shimmers, your pan is ready.
use a ladle or measuring cup to scoop out some batter. pour it onto the skillet, and top with a small handful of blueberries. allow to cook for a few minutes, flip when the bottom is set.
these will turn out a beautiful, crisp on the outside, moist and crumbly on the inside pancake.
top with hot blueberries, coconut cream, and maple syrup.