Here we go again. Salmonella and nut butters recalled for salmonella. That’s enough for me. I’m going to start making my own (and maybe I’ll add chocolate to it like Big Sis does). We are too much a nut butter house to keep having these salmonella scare. My personal jar is not on this list, but that doesn’t make me feel much better about it. I’m guessing that jar is going to cool its heels in the fridge until I get sick of looking at it. Daggone it – details here. Eat well, be well friends.
It’s been a while. I haven’t shared a pancake recipe in ages and we’ve been happily munching along, eating all the varieties I’ve already shared, but it occurred to me that we had a challenge that I really wanted to face where pancakes are concerned. It’s the syrup thing and the non-filling thing. I love pancakes, but I can’t say that I love them for the nutrition that they provide me or that I love them without syrup or jam. I’ve also found that we all get hungry again a couple of hours later, and this happens whether you have two (me) or four (my monsters). So, I decided that the topping was the place to try to take on these problems.
Part of the problem with syrup is its liquid nature – it runs everywhere or simply sinks in on the spot and even the most reasonable children (or health conscious adults) might be convinced that more syrup is required. So, I wanted to thicken it up. To find a way to get that syrup to stay put. It occurred to me that adding nuts would also address problem number two, the fleeting satisfaction of pancakes for breakfast. And so the notion of maple cashew butter began stirring about in the noggin. I started putting together what I thought would be a good maple cashew topping and let the food processor churn on that for a while. I whipped up some pancake batter, with the help of an always willing pancake assistant, and while it was resting, checked back in on the sweet spread, added a bit more water and let it churn, baby, churn. I’ll give you the details in the order that I did things, just in case you’re not the type who reads through the whole recipe twice before starting… If you’ve not heated pans ahead of time, do it now. Here’s a primer on pancake perfection in a cast iron pan.
- 1 1/2 c raw cashews
- 1/4 c maple syrup
- 1 t vanilla
- 4 T water
I threw all this in my food processor
and just turned that baby on. Checked back periodically and scraped down the sides.
Whole Wheat Blueberry Pancakes (V)
- 3 c white whole wheat flour
- 1 c rolled oats
- 3 t baking powder
- 1 t baking soda
- 1/2 t salt
- 2 T coconut sugar (or whatever dry kind you use)
- fresh ground nutmeg (love my Microplane) to taste
- 6 T coconut oil
- 1/2 c applesauce
- 1 banana, mashed
- 3.5 c coconut milk (or whatever kind you like)
Mix dry ingredients (through sugar). Add wet ingredients except for the milk, use a fork or a pastry cutter to blend in. Add milk and stir to combine. Let rest for 10 minutes. While it rests, check back on your spread – consistency is entirely your call on this one. Mine was a little on the thick side. If you want it thinner, add a little more water. Next time I may squeeze in a little lemon and add just a pinch of salt.
When your resting time (10 minutes) is up, pour batter into warm-hot pans. Add fresh blueberries by plopping them onto the pancakes in whatever ratio works for you. Wait for bubbles and flip. Serve. Shmear with maple cashew butter awesomeness. Less sweet, more filling, stays put. Delish.
Hey friends. Pretty massive nut butter recall going on. If you have some, please be sure to check the list for your brand. I know a lot of folks are trying to cut processed foods this month; this is a great time to whip out a high powered blender and throw in some nuts.