Whew. I thought I would never get back here to write a post! We’ve been super busy with photographing weddings, events, and portraits, and my free time has been non-existent the past month and a half. I actually should be working right now, but I’ve missed how cathartic writing can be (I actually get to use words like cathartic! I feel at peace already.). Sweet Pea was diagnosed with her first ear infection on Friday, so we’ve been busy doling out medicine and hugs for the past few days. Her molars are coming in, so at first we thought she was just having a lot of gum pain. But as we sat trying to console her screams on Thursday night, we realized something else was going on. With the pain and the medicine, Sweet Pea hasn’t wanted to eat very much since Thursday. VERY unusual. So unusual, in fact, that Tom and I don’t know what to do when Sweet Pea isn’t eating us out of house and home. I made blueberry crumble bars (recipe for that soon, hopefully!), and Sweet Pea doesn’t want to touch them. Let me preface that thought by saying Sweet Pea believes that blueberries are the be all end all of tasty foods. She will eat an adult-sized handful in less than five minutes. After we got a bucket of handpicked blueberries last week from my mom and grandma, I only ended up freezing three small bags because Sweet Pea ate so many fresh.
In an effort to entice Sweet Pea to eat, I thought I’d try making pancakes yesterday morning. We even gave her syrup for dipping (she’s a mad crazy dipper these days, even canned pears go into the ketchup), but no dice. Despite the epic fail that was my attempt to woo her with tasty breakfast, Tom and I still enjoyed these pancakes. And Sweet Pea will too, once she’s back to normal. Feel free to add whatever mix-ins you like. For this batch I made some with blueberries and some with dairy-free chocolate chips.
Whole Wheat Blueberry Oatmeal Pancakes
2 Tbsp. ground flax seed
1/4 c. water
1 1/2 c. alternative milk of your choice
1/2 tsp. vanilla extract
1/2 c. quick-cooking oats
1 1/4 c. whole wheat flour
1 1/2 Tbsp. baking powder
1 Tbsp. honey or granulated sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. fresh or frozen blueberries (if using frozen, do not thaw)
In a small bowl, combine flax seed and water. Microwave for 30 seconds, then let the mixture sit for 5 minutes to thicken. Meanwhile, in a medium bowl, milk, vanilla extract, honey (if using), and oats. Stir in flax mixture and combine everything together. In a small bowl, whisk flour, baking powder, sugar (if using), salt, and cinnamon. Slowly whisk dry ingredients into the wet ingredients, just until combined.
Heat a griddle over medium heat, and spray with non-stick cooking spray (optional, only use if your non-stick coating is no longer stellar). Pour 1/4 c. of pancake batter onto griddle for each pancake, and top each pancake with blueberries. Cook each pancake until bubbles form on the surface and the underside is golden brown. Flip each pancake and cook until other side is also golden brown. Transfer to a platter and keep warm in a low oven until all pancakes are finished. Serve and top with maple or fruit syrup, soy yogurt, or fresh fruit! Makes about one dozen pancakes or more, depending on how big or small you make them. These reheat well in the toaster, and can also be frozen.
Recipe updated March 2, 2013.