My dearest Steven,
While you were away this weekend, the washing machine flooded part of our apartment. I spent hours trying to get water out of the carpet, and now, we have no dry towels. I have no change, so I can’t dry them at the community drier in the building. I’m sorry. Please accept these pancakes and try not to freak out because I think we need to buy a new washer. Love you! ~Melissa
Seriously, this is what really happened to me this weekend. Of course something traumatic would happen while the mister is away. But, I made these amazing Almond Orange Blueberry Pancakes, which made the problems slightly better. I was inspired by the Joy The Baker Cookbook recipe, but I’ve changed it to my dietary satisfactions. They go perfectly with a cup of coffee on the porch on a sunny morning, so you can’t help but be relaxed. Perfect, just what we need!
These pancakes are vegan, dairy free, and made with spelt flour for those who are gluten-intolerant (but feel free to use a gluten free flour or a whole wheat flour depending on your preferences!).
Blueberry Orange Almond Pancakes, for one
(inspired by Joy The Baker Cookbook)
(makes 3 standard-size pancakes)
¼ cup whole spelt flour (or flour of your choice)
¼ cup almond flour/meal*
½ Tbs. Splenda
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¼ cup + 1Tbs. unsweetened almond milk
½ tsp. white vinegar
2 Tbs. orange juice (squeezed from ¼ fresh orange)
1 tsp. orange zest (zest of ¼ fresh orange)
¼ tsp. cinnamon
2 Tbs. fresh blueberries (or frozen and thawed)
*you can find this at natural food stores, made by Bob’s Red Mill, or make it by pulsing skinless blanched almonds in a food processor until fine
~First, in a small bowl, combine the almond milk and the vinegar and set aside. It should set for 2 min before using (you’re making vegan buttermilk!)
~In a large bowl, combine all of the dry ingredients until well mixed. Then, add the almond milk-vinegar, orange juice, zest, and cinnamon. Fold together until just mixed. Finally, fold in the blueberries, being careful not to break them. Set aside and let the batter sit for 5 min to meld (this would be a good time to start heating your skillet!).
~Heat your skillet, sprayed with nonstick spray. Pour your batter to make 3 equal sized pancakes, cook 3 min on each side (or until done).
~I think it’s great to top these pancakes with a little non-fat Greek yogurt, a few blueberries, and a small drizzle of maple syrup, honey, or agave! Maybe even a few chopped, toasted almonds!
