This Independence Day is extra special this year because I have some men very close to my heart that are over in Afganistan TODAY. I am very proud of them and grateful for them- as I am for all who serve to protect me, my family, and my fellow citizens – I pray for you all. THANK YOU.
I know I will be enjoying a grilled feast and a treat or two later in the day, but I can start this American party off well with some of my favorite pancakes. I made them festive by pouring the batter into a star shape on the griddle. Enjoy. God bless America!
blueberry banana pancakes
Makes 6 servings (can be halved). You can use applesauce or canola oil in this recipe (or a combination). The applesauce is a healthier, fat-free option and the canola oil makes the pancakes luxurious and cakey. (The nutritional information is based on using applesauce)
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 cups homemade almond milk (pg) or unsweetened store-bought almond milk
- 2 Tbs maple syrup, plus more for serving
- 2 medium bananas
- 1/2 cup applesauce (or scant ½ cup canola oil)
- 2 cups blueberries
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and allspice. Set aside.
- Mash well two of the bananas and mix with the almond milk; stir in maple syrup and applesauce or canola oil, if using. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined. Fold blueberries in until just mixed.
- Heat a lightly oiled griddle or skillet over medium heat. Cook pancakes and serve with maple syrup.
This apache and her pilot are very far away right now…
