Extra Blueberry Pancakes & Fast Flavours Face Off

Let's take a minute to consider the following:

1. Pancakes are delicious.
2. Rainy days are perfect for making comforting things. Like pancakes.
3. When making pancakes it is probably best to preheat your pan first...fail!

...I wouldn't serve you burnt pancakes.

I promise.

It's seriously starting to feel like fall around here. We've had a crazy hot and dry summer. Now the pattern seems to be all about raining every weekend. Boo-Urns!

I love rainy days, but seriously, not every weekend. And while were speaking of fall, believe it or not Haliburton Ontario actually had a frost warning last week. Eep!

So to celebrate this fall weather and fall's approach I made warm comforting blueberry pancakes.

These aren't just any pancakes either. These are from Michael Smith's new cookbook Fast Flavours. Penguin Group Canada Publishers are hosting a contest for the arrival of Chef Michael's newest book. It's simple. Make one of three recipes, photograph, and share. I thought it would be great fun to enter and seeing how Michael Smith is one of my favourite celeb chefs, I rolled up my sleeves and dove right in.

I used local wild blueberries to amp up the berry flavour and antioxidants. They're also packed with tons of whole grain goodness.

Comforting + Good for you = :)

Extra-Blueberry Pancakes (serves 4)

Print, Email, or Text this Recipe

• 1 cup all-purpose flour                       
• 1 cup whole wheat flour
• 1 cup rolled oats
• 2 Tbsp baking powder
• 1 tsp nutmeg
• 1/2 tsp salt
• 2 eggs
• 2 cups milk or water
• 1/4 cup vegetable oil or melted better
• 2 Tbsp brown sugar (or unrefined sugar)
• 1 tsp vanilla
• 3 cups blueberries

Directions:

1. Over medium-high heat, gently preheat a large skillet. 
2. In a large bowl whisk the flours, oats, baking powder, nutmeg and salt nice and evenly.
3. Crack the eggs into a separate bowl, then whisk in the milk, vegtable oil, brown sugar, and vanilla.
4. Pour the milk mixture into the flour mixture, add the blueberries and stir to combine.
5. Add a little vegetable oil to the skillet and spoon the batter into the pan, forming pancakes. Smaller ones are easier to flip. Watch for bubbles. When the surface is dotted with holes, you're ready to flip. The second side will cook faster than the first.
6. Transfer to a plate and keep warm in the oven until you are ready to serve with the rest.
7. Serve with a small splash of pure maple syrup or nut butter.

In my family we used to put ice cream on our pancakes with maple syrup. That one was my dad's doing.

They have now been coined with the name Trennum Pancakes.

Clean Eating Basil Pesto

I have a confession to make.

I have never made pesto before in life! There I said it.

Every spring I grow my own basil right outside my back door and around this time of year it turns into a magnificent fragrant bush. And yet I have never made pesto... until now. I know shocking isn't it?

I wish someone would have told me sooner what I've been missing out on. There's nothing like fresh pesto with whole grain pasta.

The one thing that got me was how easy it was to make. I always thought it would be some long drawn out process. Boy was I wrong. You basically throw everything into your food processor and presto! ...you have pesto. You probably even have everything you need to make this in your cupboards and pantry already.

This sweet peppery herb has some pretty unique health benefits too...

Nerd alert! It's time for some health facts:

Research has shown that basil has anti-bacterial properties, anti-inflammatory effects, is a very good source of vitamin A & beta-carotene, vitamin K, magnesium, calcium, iron, and is a good source of potassium and vitamin C.

Beta-carotene is a very powerful antioxidant that can be converted by the body into vitamin A. It's usually found in dark orange coloured vegetables and fruits, but is also found in high concentrations in certain leafy greens such as spinach, basil, mustard greens and kale. Remember when your mom told you that you would see in the dark if you eat your carrots; well that may have been a lie to get you to eat your veggetables but there is some truth to it. It is essential for good vision, growth and development, and proper immune system function.

Clean Eating Basil Pesto (makes about 3/4 cup)

Print, Email or Text this Recipe

Ingredients:

• 3 large cloves of garlic, peeled
• 1/4 cup walnuts
• 3 cups fresh basil
• juice and zest of 1/2 lemon
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 2 Tbsp extra virgin olive oil
• 1/4 cup freshly grated Parmigiano Reggiano

Direction:

1. Pulse garlic and walnuts in a food processor until chopped. Add basil, lemon juice, zest, salt and pepper. Continue to pulse until chopped.
2. With the food processor running, slowly add the olive oil and blend until smooth. You may need to stop and scrap the sides down a few times.
3. Add the Parmigiano and blend until all ingredients are combined. 

*Note: This will stay good for up to a week when kept in an air tight container in the refrigerator.

This will be wicked on that whole grain pizza dough I made the other week, recipe here! Panini's, pasta, and pizza OH MY!

The other night when I came home from the gym I tried it as a topper for some chicken that we sauteed up in some olive oil (6 minutes per side on the stove top in a fry pan) it was like gourmet fast food. I think the next time I'll try it in stuffed chicken breast with goat cheese.

FYI. This hardly made a dent in my basil plant.