Skip to main content

Blueberry Teff Pancakes

Happy National Blueberry Pancake Day!

I'm not going to lie to you, these pancakes were a bitch to make. The pancakes tasted great but they were uglier than homemade sin. I went through a short bout of depression regarding my lack of pancake making skills, and then I remembered that I have excellent problem solving skills; so I used an extra large biscuit cutter to make them look like pancakes. Eureka! Now the appearance matches the flavor, and damn that flavor was on point. So don't be feeling like one of those failed pinterest memes when you make these - mine were fugly; yours will probably be fugly, too. It's the circle of life, or something like that.

Traditionally, you're supposed to get one bowl and mix together the dry ingredients. Then you're supposed to get another bowl to mix together the wet ingredients. Annnnnnd then, you're supposed to mix the wet stuff with the dry stuff. But I'm too lazy for that shit. I just mix it all together in one bowl and call it good - real, damn good; like the taste of these gluten free, vegan, pancakes.

Oh yeah - about that teff flour. Are you wondering what that is or where I got it from? Well it's simple really. BandMan went to the International Market right behind our house and got me teff flour for x-mas this year. I know he was hoping I'd be inspired to create an Ethiopian feast; especially since teff flour is the main ingredient of the traditional Ethiopian bread, Injera; but I guess I'm not very traditional - I've been super digging experimenting with different ways to use it and this was a keeper.

1 c teff flour
1/4 c coconut flour
2 tbsp ground flax
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1 c unsweetened almond milk
1 ripe banana, mashed
2  tbsp olive oil
1 tbsp maple syrup
1 c blueberries
  1. Mix all the ingredients together, sans blueberries - wait until it's all batter-y and then gently fold in your berries - and drop a half of a cup of batter at a time in a hot skillet. Wait a few minutes, flip it, eat it....ah what the hell am I saying y'all all know how to make a pancake, right?!


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…