Sunday, August 10, 2014

Chai Pancakes with Blueberry Sauce




































Chai Pancakes with Blueberry Sauce
Sugar free whole grain
This morning, like all mornings, I’m up early and it’s really for no reason except that I’m most productive during the day and can have a lot accomplished by 10 am. This morning I decided to take a very early walk with my dog Alice to the open fields near the Delaware river, the land south of the 28 mile trail grows either soy or corn and east and west of that and along the trail grows wild flowers of all kinds.
Yesterday for the first time tucked away behind some trees were wild blackberry bushes, which I plan to visit later this week for more pickings. The morning was foggy, I’d never been out there during fog, it’s either very sunny or cloudy but the fog was a nice treat and it was incredibly quiet. Among the many things I think about on my walks, such as life, the future, what’s next or nothing at all, I thought about pancakes. It’s been months, so when I got home I whipped up a yummy batch of these chai pancakes with blueberry sauce
Enjoy!
xox

Ingredients Chai Pancake
Makes 8
¾ cup spelt flour
¾ cup whole wheat pastry flour
2 tbsp ground flax seed
1 tsp fine grain sea salt
1 tbsp baking powder
¼ tsp baking soda
¾ tsp cardamom
½ tsp ginger
¼ tsp clove
1/2 tsp star anise
½ tsp cinnamon
¼ tsp black pepper
1 ¾ cup coconut milk beverage, almond or soy
1 tsp apple cider vinegar
¼ cup very good cold pressed olive oil
3 tbsp pure maple syrup
1 tsp pure vanilla extract

Notes: read recipe first. Use a whisk to loosen the flour before measuring, dip your measuring cup in the flour and scrape off excess with back of knife, do not spoon flour into measuring cup, this will result in inaccurate measurements. Use a liquid measuring cup for liquids.

Method
1. Combine the milk and vinegar and set aside

2. Using a large bowl, sift the spelt, whole wheat pastry flour, flax, sea salt, baking powder, baking soda, cardamom, ginger, clove, star anise, cinnamon and black pepper, and whisk again once it’s in the bowl.

3. Add the maple syrup, vanilla extract and oil to the milk, and combine very well, add this to the dry ingredients and combine with a whisk until just mixed, do not over mix, seeing bubbles is good, set aside for 5 minutes.

4. Use a non- stick pan and have a small cup of high heat oil nearby to dip a basting brush for oiling the pan, each pancake will need fresh oil. Heat the pan and oil on medium  high until hot then turn down the heat to medium low add the batter ¼ cup at a time and cook the first side for 2 minutes, the other side for 1 ½ - 2 minutes. I use a timer for consistency. I like to wipe out the pan with paper towel then using a brush lightly coat with oil for next pancake. As they are done stack them on a plate to keep warm.

Blueberry Sauce.
as much as you like, crush half in blender with large pinch of anise powder or cinnamon or cardamom, and keep other half whole. Warm up the crushed blueberries in small pot. Top on pancakes and finish with pure maple syrup and whole blueberries.


Variation below with roasted strawberry and coconut whip cream

vegan chai pancakes

































Roasted Strawberries
Preheat oven to 375 – line baking sheet with parchment paper

Ingredients
1 cup sliced strawberries into rounds
1 tbsp pure maple syrup
Sprinkle of star anise or allspice

Combine all in a bowl and stir well- add to baking sheet and bake for 8 minutes at 375

Plating

Pancakes, coconut whip, strawberries and fresh grated organic orange, and pure maple syrup

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