Blueberry Coconut Pancakes

I challenge you to tell me what could be better than weekend pancake stacks?  Especially a blueberry coconut variety drizzled with pure maple syrup. Yum.

I am going to label this recipe kid-friendly because I don’t think any other child except for mine doesn’t like pancakes.  We have a rule in my home with food, and that is that you have to try everything at least once.  When it comes to pancakes, I am determined to show him how delicious they are, but although I keep trying, he’s not into them.  This translates into a bigger stack for me and the hub.

The coconut milk makes for a really delicious pancake, but since we’re also adding shredded coconut here (coconut lovers in the house), you will still achieve a nice coconut flavour if you decide to substitute the coconut milk for almond milk or other milk of your choice.

Same goes for the egg.  I used a flax egg here because I love vegan baking, and when possible, I leave out eggs/dairy.  You can use 1 organic egg to substitute the flax egg.

I’ve decided to note substitutes more often in my recipes, as this is a lot of what your comments revolve around.  We all have dietary preferences/restrictions, so I want to offer something (almost) everyone can enjoy.

Vegan Blueberry Coconut Pancakes

Happy Sunday – I hope you can add these to your weekend breakfast favourites.

Blueberry Coconut Pancakes

Serving Size: 8 pancakes

Ingredients

  • Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • 1/4 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1 tablespoon raw sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Wet Ingredients:
  • 1 cup + 2 tablespoons coconut milk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh blueberries
  • 2 teaspoons coconut oil

Instructions

  1. Begin by preparing your flax egg by whisking the ground flax and water in a small bowl. Place in the refrigerator until you need it.
  2. In a large bowl, whisk together the flour, shredded coconut, baking powder, sugar, cinnamon, and salt. Set aside.
  3. In a medium bowl, whisk together the coconut milk, flax egg, and vanilla.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined, without overmixing. Gently fold in the blueberries.
  5. Heat a nonstick pan over medium heat and grease with 1 teaspoon coconut oil. Ladle approx. 1/4 cup of the batter onto the pan. Depending on the size of your pan, you can do 2 or 3 pancakes at a time.
  6. Flip the pancakes after 2-3 minutes or when the edges of the pancakes are holding together well and you see bubbles forming on the surface. Cook for another 1-2 minutes on second side. Repeat with the remaining batter, oiling the pan for each batch.
  7. Remove from heat, and serve with fresh berries and pure maple syrup.
http://loveandlentils.com/2014/05/04/blueberry-coconut-pancakes/

Vegan Blueberry Coconut Pancakes

Vegan Blueberry Coconut Pancakes

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sophia 

The Healthiest Blueberry Oat Bars + DIY Project: Organizing Your Spice Cabinet

I love cooking with herbs and spices, so I have a lot. ¬†Having so many different spices means they came from different stores, in different bags, containers, etc. ¬†It can become an unorganized mess, so this weekend, I decided to tackle the spice cabinet! ¬†With the New Year freshly among us, one can be inspired to de-cluttler their every day life, and I personally find it makes a huge difference in my motivation, productivity, and overall happiness. ¬†Sounds a little crazy when we’re merely talking about the spice cabinet, but I think most of us keep it quite messy¬†and it becomes such a nuisance when you are cooking and looking for that one needed spice.

The nice thing is, this was a very inexpensive project, and is so satisfying when you are done.  It did take me a little bit of time because I was very meticulous about writing as neatly as possible, and I have a ton of spices as you now know.  All you need are small spice jars, a fine tip sharpie marker, and 1 inch transparent mailing seals.  The spice jars I used are commonly found at Ikea but I found the exact same ones at the dollar store, 3 for $1.00.  Total score.

The process is simple:

  1. Clean out the cabinet completely.
  2. Carefully fill each jar with your spices and herbs.
  3. Using a fine tip sharpie marker, write the name of the spice/herb on each mailing seal, then carefully peel off.
  4. The 1″ mailing seals fit perfectly on the groove of these dollar store (or Ikea) jars. ¬†Stick them onto the groove of the jar and press down lightly.
  5. Place the jars in the cabinet, and if you want to be even more organized, do so in an alphabetical manner.
  6. Enjoy the organization and overall neatness of your spice cabinet.  Force the husband to maintain it.

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Organizing Spice Cabinet

Now, onto the healthiest blueberry oat bars I’ve ever made! These are really delicious, but not very sweet, aside from the natural sweetness of the blueberries and small amount of maple syrup. ¬†You can always use more natural sweetener but I would encourage you to try them as the recipe calls for. ¬†Let’s kick that sweet tooth this year, shall we?!

These blueberry oat bars are vegan, with no refined sugars, no refined flours, no added fat, and have a gluten free option by simply using gluten free oats.

The original recipe was adapted from Fat Free Vegan, which is a super vegan blog.  Susan lost 100 pounds from adopting a vegan diet.  How incredible is that?  Plants for the win.

Vegan Blueberry Oat Bars

Blueberry Oat Bars Recipe

Ingredients:

  • 1 pint blueberries
  • 1/4 cup maple syrup
  • 1/4 cup apple juice
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons cornstarch mixed with enough water to form a smooth paste (a little less than 2 tablespoons)
  • 3 cups oats (regular, not instant) + more from sprinkling
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 ounces unsweetened applesauce
  • 6 tablespoons maple syrup
  • 6 tablespoons water
  • 1 teaspoon pure vanilla extract

Directions:

  • Preheat oven to 375¬įF. Lightly grease an 8√ó8 inch baking dish. ¬†I used a smaller rounded dish, but if you have it, definitely use the 8×8, all the measurements of ingredients will fit perfectly.
  • In a small saucepan, combine the blueberries, 1/4 cup maple syrup, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.

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  • Put 1 1/2 cups of the oats into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining 1 1/2 cups oats, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, remaining 6 tbsps of maple syrup, 6 tbsps of water, and 1 tsp of vanilla, and mix well.
  • Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter. ¬†Add a sprinkle of oats overtop.

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  • Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.
  • Enjoy!

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