It’s been somewhat of a challenge to come here and write these days; I think some of it has to do with the endless amount of snow on the ground for what feels like an entire year. Add the hide-and-seek sun, cloudy, gray skies and I’m looking to move South. No children or cute puppies, chickens or goats for fodder and honestly, I’m not sure The Professor and I make for interesting stories. The key, I’m told, is to just sit and write – to show up, don’t process your thoughts, find a chair, a pen, paper and write . . . where is that Easy Button they advertise???
The Professor is on Spring break and we’ve slept in a bit later, languishing in a comfy bed still dressed in its flannel sheets; this is the first Spring Break in nearly three years we’ve been home – and knowing what our travel schedule is over the next several months, we’re relishing the quiet just a little bit longer. The sun came out of hiding for a few glorious moments and we headed outside for a walk and a bike ride – my legs are still feeling it today – all good, but a reminder that I need to keep moving rather than sit, lest I become the Tin Man ala Wizard of Oz.
These grain-free, gluten-free Blueberry-Lemon pancakes have become our ‘favorite-of-the-moment’ pancake; we think pancakes are splendid any time of year but they especially hit the spot the morning after a glorious 65-degree day and you wake up to sub-zero temps and snow is falling . . . again . . . and it’s March . . . and, to add insult to injury, said snow is falling the same week following the arrival of Daylight Savings Time. Ouch.
Professor approved and highly recommended, they’re pretty great for supper too.
NOTE: To prevent the batter from turning blue, I keep the blueberries frozen and separate until I’m ready to griddle the pancakes. Once the batter has been poured, scatter the frozen blueberries and allow to cook until tiny bubbles begin to appear around the edges before flipping – usually about 5 minutes. Once flipped, the second side takes another 3 minutes or so before they’re ready to eat. These also freeze well.
GRAIN-FREE, GLUTEN-FREE BLUEBERRY-LEMON PANCAKES
Makes 8 pancakes
- 70 grams potato starch (1/2 cup)
- 35 grams chestnut flour (1/4 cup)
- 35 grams almond flour (1/4 cup)
- 1 tablespoon baking powder
- 1-1/4 teaspoon flax seed, chia seed OR psyllium husk (OR a combination of the three)
- 1/2 teaspoon kosher salt, plus a pinch for egg whites
- 2 large eggs, yolks and whites separated, at room temperature
- 2 tablespoons cane sugar
- zest of 1 lemon
- 3/4 cup kefir
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 1 cup frozen blueberries (approx)
- 1 tablespoon unsalted butter
- In a medium bowl, whisk together flours, baking powder, flax, chia OR psyllium (SEE NOTE ABOVE) and salt
- In another bowl, add sugar and lemon zest; press together between fingers to release oils
- Add yolks, kefir, vanilla and lemon extracts and whisk together until blended
- Whisk yolk mixture into dry ingredients
- In a small bowl, whisk whites with a pinch of salt until soft peaks form, then gently fold into batter
- Melt a little butter on a griddle (you can also use a cast iron skillet)
- For each pancake, ladle in 1/4 cup batter, scatter a small handful of frozen blueberries on top and cook until bubbles appear in center and edges are set, about 5 minutes; flip and cook until golden brown, 3 minutes more
- Serve with warm Maple Syrup