BLW recipe week :: Blueberry banana pancakes

Totally unrelated to the post, but
on the first day of Christmas (month),
my true love gave to me… naaaw.
.

I’m participating in a study at the moment of breastfeeding or pregnant women and food.

You have to write a detailed food diary for four days, which is a bit intimidating.. Have I really had sweets, chocolate or convenience foods three times today?  And it’s not even wine o’clock!

Maybe I should eat more healthily than I do, but reading it back, today’s menu has cod, organic millet flakes and wholemeal bread written on there, so it’s actually looking pretty sanctimonious.

And it helps me remember to take my cod live oil (the only thing Bolle will positively spit out if given).

So I figure it’s all in the name of science.  If anyone wants to participate, let me know, as I think they are still recruiting.

As for today’s recipe:  as you can tell, there is a bit of a pancake theme here.. But that’s because pancakes are relatively healthy-ish and easy to eat.

Blueberry banana pancakes
These in fact contain a slight bit of sugar, which of course is a no-no, but if you make them on a weekday you can skip that, the baby most likely won’t mind.  But since ripe bananas at any rate are a sugar laden disaster, I figure it doesn’t make much of a difference.

Out of the flour, about half should be plain white to make the best-textured pancake, I find.  The rest you can make up with wholemeal spelt, millet flakes, oats etc.

Oh, and they are vegan.  So you are sacrificing your baby’s teeth, but at least you are saving some dolphins, or something.

Ingredients
1 cup flour
1 medium very ripe banana, mashed
2 tsp baking powder
1 scant tbsp sugar
1/2 cup milk (oat or soy if you are going vegan, if not, dairy is gooood)
1tsp. lemon juice
1-2 tbsp liquid fat (melted butter or unflavoured vegetable oil such as rapeseed, soy or sunflower)
Frozen or fresh blueberries to taste, about 2/3 cup is plenty

Procedure

Whisk together the milk, lemon juice, banana, fat and sugar.
Sift in baking powder and flour.
Use a fork to stir it all together to make a lumpy batter.  Don’t attempt to smooth it all out, this will make the pancakes tough.

Leave to sit for about half an hour, especially if you used flakes & wholemeal and not just plain flour.  Batter should be relatively thick at the end.  If it’s very runny, add a bit more flour.

Drop pancakes onto warm to hot frying pan with a bit of oil for frying.  Sprinkle blueberries on immediately.  I like my pancakes to be about 8 cm across.  You decide if you want tiny ones, round or funny shapes! 

When pancakes start to bubble and set, flip over and fry on the other side.  Set aside on a warm plate and cover with a towel until they are all done.

Delicious for smaller and bigger Bolles, served just as they are, and leftovers may be enjoyed cold for lunch later on!

Alternatively, may be served with a bit of fruit salad… or we adults really, really like bacon.. and honey or maple syrup… mmm…

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