Apple-Blueberry-Pancakes for Breakfast
I love to eat my porridge in the early or late morning. It warms me, from the inside, saturates me super long, has the right mix of fruity, and is not too sweet. However, sometimes I just feel the need for something different. Kind of like driving behind another car on the highway for like always. At some point, it always comes over me that I have to overtake.
Anyway, I think it’s fascinating that we tend to eat the same thing every morning. At the same time, it is inconceivable for many to eat the same food for dinner two days in a row. Man is supposed to be a creature of habit, but apparently not always! That’s why I prepared my delicious apple-blueberry pancakes today! 😉
Equipment
- blender
- bowl
- pan
Ingredients
- 250 g oatmeal or oatmeal flour glutenfree
- 2 tbsp flaxseeds ground
- 1 tbsp cocoa powder
- 1 pack vanilla pudding powder (I take this from DM Bio, as vegan & gluten-free)
- 2 tbsp apple cider vinegar
- 2 tbsp agave syrup
- 1 pinch salt
- 1 knife tip tonka bean ground
- 200 ml water carbonated
- 200 ml oatmilk
- some rapeseed oil
- 1 apple
- 1 handful blueberries
Instructions
- Process oatmeal into oatmeal flour in a blender. You don't need a grain mill for this!
- Mix all the ingredients from the first block mentioned (oatmeal, flaxseed, baking powder, cocoa powder, vanilla pudding powder, apple cider vinegar, agave syrup, salt, tonka bean, water, and oat milk) in a bowl with a whisk to form a dough. Grate the apple, add the blueberries and mix everything.
- Heat a flat pan with some rapeseed oil and put it on medium heat.
- Add about 1/2 a ladle of your dough to the pan per pancake. 2-3 pancakes fit in a large pan. Do not shake and fry for about 3 minutes until golden brown on each side.
- Stack the finished pancakes on two plates, garnish them with a few blueberries and some agave syrup. And very important: They taste warm the best! Enjoy your meal! 😉
Nutrients
Alternatives and tips
You notice that your pancake is ready to turn by its surface. When the pancake is no longer liquid or mushy, you can easily turn it with a spatula. For a change, I used agave syrup as sugar in this recipe. Due to the Coronavirus, there was no alternative sweetener available. You can also use xylitol, stevia, and Co. You can also replace the tonka bean with 1 tsp cinnamon if you don’t have one at home. The apple cider vinegar is especially important for the baking powder – as with my chia-buckwheat bread. But it is also possible if you use highly carbonated water. Then you get the same effect if you don’t have apple cider vinegar at home! And for the oat milk, I use vanilla-flavored oat milk, especially here it fits great.
I also use rapeseed oil, oat milk, apples, and blueberries because I want to keep trying to use regional products. Products that don’t come from the other end of the world. There are also so many great foods here that we sometimes forget when we chase all these fancy foods. There are also real superfoods at home that are also much more sustainable. I try to implement this idea more and more in my recipes. Even if I will definitely go for “more exotic” foods every now and then.
Blueberries are a kind of regional superfood
Blueberries pack a punch. With only 36 kilocalories per 100 grams, they are very light. They are rich in fiber, carotene, iron, magnesium, potassium, and calcium, as well as vitamins A, C, and E. They get their blue appearance due to the dye myrtillin, an anthocyanin, and thus antioxidant. This secondary plant substance neutralizes free radicals. They are anti-inflammatory and blood-forming. At the same time, blueberries are said to alleviate diarrhea by killing damaging viruses and bacteria. Externally, anthocyanins are said to slow down skin aging processes and prevent wrinkles. You see, blueberries are real little powerhouses that really deserve the name “superfood”.
The difference between huckleberries and blueberries can hardly be seen from the outside. But the difference is that blueberries have blue flesh. Huckleberries, on the other hand, have a light, greenish and less fading pulp.
As you can see, there are plenty of great foods in local climes too! Have you tried my other pancake recipe yet? Which one do you like better? You can find more recipes *here*. Have fun stacking your apple and blueberry pancakes and enjoy to the fullest! 🙂
I would be happy if you subscribe to my Facebook fan page. The easiest way to stay up to date. Of course, you can also share this post or my other recipes and blog posts – sharing is caring! <3
No Comments