Maple Madness… & Pancakes
Maple season is upon us! The fleet at Macs Maple has all the trees tapped- and I am watching icicles melt- and the snow is feeling sticky. We’ve had a few “sugar-on-snow” snacks with last year’s syrup. And I’m anticipating more to come. Here’s a recipe that really packs a punch and boasts some blood sugar regulation benefits!
LEMON BLUEBERRY BUCKWHEAT PANCAKES
Inspired by- Lauren’s Hunger Thirst Play blog https://hungerthirstplay.com/blueberry-lemon-lactation-pancakes/, & Katie Webster’s “Perfect Oatmeal Buttermilk Pancakes” in Maple, and, last but not least, Heng Ou, Amely Greeven & Marisa Belger’s “Blueberry & Oat Pancakes” in The First Forty Days.
This recipes features a wide array blood sugar regulating ingredients- including buckwheat (a source of manganese & vanadium which function in enzymes that regulate blood sugar), brewer’s yeast (which contains almost all B vitamins which help with carbohydrate metabolism, energy production & nerve function, as well as the manufacture of adrenal hormones & utilization of fat & carbohydrates as fuel, & potassium which is essential for the conversion of glucose into it’s stored form of glycogen. Flaxseeds bring on additional B vitamin support, and manganese. Full fat dairy products offer a great source of Vitamin A which plays a key role in production & activity of adrenal hormones; as well as assorted B vitamins which help with carbohydrate metabolism, energy production & nerve function, as well as the manufacture of adrenal hormones & utilization of fat & carbohydrates as fuel.
PREP TIME: 10 minutes COOK TIME: 10 minutes YLD: 10-12 6 inch pancakes
INGREDIENTS
Milk, whole- 2 cups
Lemon juice, fresh- 4 Tablespoons (about two lemons)
All purpose, white flour- 1 cup
Old-fashioned oats- ½ c.
Buckwheat flour (increase this as you get used to the flavor & cut back on white flour)- ¾ c.
Flaxseeds, ground- ¼ c.
Brewer’s Yeast- 2 Tablespoons
Baking Soda- 1 teaspoon
Salt- ½ teaspoon
Maple syrup- 3 Tablespoons
Eggs- 2 large
Zest of 2 lemons
Butter, melted- 4 Tablespoons
Blueberries, wild, frozen (or your favorite seasonal fruit!)- 2 cups
INSTRUCTIONS
Zest & juice lemon. Combine with milk & set aside.
Grind old fashioned oats in food processor for 45 seconds, till mixture resembles a coarse flour.
Add oats to dry ingredients (flour, buckwheat flour, flaxseeds, brewer’s yeast, baking soda & salt) & whisk together.
Melt butter & whisk into milk-lemon juice mixture.
Whisk together wet & dry. Whisk till just combined. May still be a little lumpy. Add berries now, or top pancakes before flipping.
Heat electric griddle to 375° brush with coconut oil. Pour on ⅓-½ cup batter cooking about 2-½ minutes per side till bubbles form on the outside. Flip & cook 1-2 minutes.
*May be frozen. Simply freeze with parchment paper in between in a well-sealed container. Freeze up to 3 weeks. To reheat just pop in a toaster or toaster oven.