Blueberry Almond Pancakes

Another successful experiment in pancakes this morning. pancakes are kind of a staple food around here. They are so cheap and easy to make, and you can vary them so many ways; it’s hard for me to get tired of them. This morning’s concoction proved to be especially delicious! They were so moist and chalked full of blueberries that they didn’t even need any additional butter or syrup. Of course if you want to add them, please be my guest! I would suggest real maple syrup or blueberry syrup; just my opinion. Oh! Or add a big dollop of real whipped cream! Yum! I hope you enjoy them as much as my munchkin and I did!

I’ve used the same pancake base for years. It is from the Better Homes & Garden Cookbook. I use their batter and just add my own flare to it.

Dry Ingredients:
1 3/4 c all purpose flour
2 TBLS sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:
1 1/2 c buttermilk
3 TBLSP cooking oil
1 egg slightly beaten
1/2 tsp real vanilla extract
1 tsp almond extract

Additional Ingredients:
~2 c fresh or frozen blueberries
~1/2 c sliced almonds

**Note: If you don’t have buttermilk in your fridge, you can place 1 TBLSP white vinegar in a liquid measuring cup and fill to the one cup line with regular milk. Allow it to sit for a few minutes before use. For a cup and a half I use 1 1/2 TBLSP vinegar. You won’t taste it I promise.**

Combine dry ingredients in med-large mixing bowl.
Combine wet ingredients in separate bowl or 2 c liquid measuring cup.
Poor wet into dry, and stir just until wet through. Batter should be very lumpy.
Set aside and heat large skillet or electric griddle to low-medium heat; about 275 deg F if you are using the griddle.
Very lightly toast almonds, about 30 sec to one minute. They will cook further when added to pancakes. Set aside.
Butter griddle. I just use the stick and run it all over the griddle.
Measure out 1/4-1/3 cup batter onto griddle for each pancake. Don’t overcrowd the pan.
Next sprinkle batter liberally with blueberries and again with almond slices.
Allow to cook until bubbly and edges appear dry.
Carefully flip and allow to cook through.
Butter the pan or griddle again between batches.
Now eat, eat, eat.

Oatmeal you and your kids will love (and winner)

Oatmeal is a staple food in our house. With approximately 8 grams of dietary fiber and 11 grams of protein per serving, it’s a food I can feel good about feeding my daughter (and myself.) Here are a few fail-safe ways of preparing it so your kids will enjoy it as much as you enjoy watching them eat healthy, wholesome foods.

Basic Oatmeal Recipe:
I don’t like putting too much effort into cooking early in the morning; I need coffee first. Oatmeal is so quick and easy to make.  Plus, it’s cheap and healthy! This is how I cook our oatmeal.

Ingredients and Supplies:
2 cups water
1 cup rolled oats/old-fashion oats
salt is optional, I don’t use it
S/M Saucepan
Wooden Spoon
2 c liquid measuring cup
1 c dry measuring cup


  1. Place water in small saucepan, bring to boil.
  2. Add the oatmeal and reduce heat to low. Simmer.
  3. Continue to cook until desired consistency is reached. For babies and toddlers, I usually cook until cereal turns to mush adding water as necessary, but for older kids and adults I cook it just until soft and chewy.

Finally, I suggest dressing oatmeal with one of the following serving suggestions.

Classic Oatmeal:
Poor a quarter cup heavy cream (or half and half or milk if watching your figure) over basic oatmeal, then top with two tablespoons brown sugar and a good sprinkling of cinnamon.

Jeweled Oatmeal:

Prepare Basic Oatmeal.
Add 1/4-1/2 cup dried fruit to the water with the dry oatmeal and allow to cook together. Cooking the dried fruit with the oatmeal softens the dried fruit a little giving it a great chewy texture.
When desired consistency is reached serve with cream and a light sprinkle of brown sugar or drizzle of honey or agave nectar.
Try any combination of these dried fruits: raisins, blueberries, cranberries or apricots, cherries or strawberries cut into 1/2 inch cubes.

Oatmeal with grilled peaches and cream: (Great Summer Breakfast!)
Prepare Basic Oatmeal. While oatmeal is cooking, halve a peach and grill face down on electric or outdoor grill on low. Flip peaches when soft and beginning to caramelize on bottom. I recommend using a pair of tongs to handle peaches. Continue grilling until other half softens. Remove from heat, allow to cool slightly, then remove peel. Peel should come right off. If it doesn’t, then they need to cook longer. When peaches and oatmeal are ready, serve oatmeal with peach halves, cream, a sprinkle of granola and a light drizzle of honey.

Oatmeal with Blueberry Sauce and almond slivers:

Place 1 cup fresh blueberries, 1/3 cup sugar and 1/2 tsp. lemon zest in small saucepan. Bring to boil, stirring frequently, so as not to burn. Lower heat to simmer and mash blueberries with heat safe potato masher (or whatever you have handy.) While blueberries are simmering, prepare basic oatmeal, stir both frequently. When oatmeal is ready. Divide oatmeal and blueberry sauce between bowls. Sprinkle each with 1-2 TBLS slivered almonds. Delicious!

Baked Oatmeal and Quinoa

This oatmeal is baked in a casserole dish with quinoa, banana and berries. It is delicious, healthy and addicting. I wish I could take credit for this recipe, but I can’t. I found it on Cooking Quinoa. This dish is great for a lazy Saturday Morning, or consider baking it for a pregnant friend or new mom. The folic acid in it is great for developing babies, plus it is packed with protein for tired moms, and the oatmeal helps increase milk production! Thanks Wendy for your wonderful quinoa recipes!
Baked Oatmeal and Quinoa
1 cup rolled oats
1 cup quinoa, rinsed
1/2 cup toasted walnuts
1/3 cup natural sugar or maple syrup
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp sea salt
2 cups low fat milk
1 large egg
3 T unsalted butter, melted
2 tsp vanilla
2 bananas, cut into pieces
1 1/2 cups mixed berries

Preheat oven to 375 and spray olive oil in your pan to prevent sticking.
Mix together oats, quinoa, half of walnuts, sugar (if using otherwise add maple syrup with wet ingredients), baking powder, cinnamon and salt. (Note: this can be done ahead of time.)
In a separate bowl lightly beat egg and add in milk, vanilla, maple syrup (if using) and half of the slightly cooled butter.
Place banana slices on the bottom of the prepared pan. Top with 2/3 of the berries and cover with oat mixture. Pour wet Bake for 40 minutes. Drizzle with remaining melted butter and additional maple syrup or sugar if desired.

Now that you have your  breakfast, let’s see who the winner of this beautiful gift bag is! ….. DRUM ROLL PLEASE …..

….. And the winner is ….

Alycia Nichols at Tablescapes at Table 21!!!!

Congratulations Alycia! Well that’s all for now! Tune in again soon!

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Working from Bed Today

Thank you to all of my readers for all of your well wishes. I am still in bed recovering from a minor surgery with all these great craft ideas floating around my head that I can’t wait to get to. It’s just killing me not being in my craft room painting, sanding, or gluing; so what can I do? Come up with more craft ideas I can do once I am healed, of course! Here are some projects I am just dying to try, as well as some websites that have been keeping me entertained while I am laid up…

    1. Make your own Transferware!
      By the way the above image is actually a painting, I found when looking for an image for the link (I didn’t like the image on the webpage.) The artist has some beautiful still life paintings of transferware, teacups, and other household objects on his webpage.
    2. Restore metal outdoor furniture. I actually have a specific piece in mind, so stay tuned to see how it turns out.
    3. Pruning Blackberries. Just something I have been wondering about lately.
    4. Growing Blueberries. Looking foward to Spring!
    5. Something to do with all those extra canning jars!
    6. Create your own style on polyvore.
From Cocktail to Rockabilly


I hope these webpages keep you entertained until I can get back to cooking and crafting! Stay tuned! I’ll be back in no time!

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