Yesterday was pretty calm, work has been fun, I got some exercise in and some gardening. The weather this time of year is so funny. We have a saying in Washington: "If you don't like the weather, just wait 15 minutes, it will change." This is so true this time of year. We can have sunshine, fog, clouds, rain, hail, and then repeat the same all over again in the same day. I noticed it was nice around sunset so we went for a walk and
followed our shadows
through the sunset.
And when we got home had whole grain dairy free pancakes with blueberries and pears for dinner.
Dairy Free Whole Grain Pancakes
1/2 cup w/w flour (use gluten free four for gluten free pancakes)
1/2 cup spelt flour
2 TB Sucanat
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp sea salt
1 cup coconut milk, or any non dairy milk
Egg re-placer for the equivalent of one egg (Bob's Red Mill makes a good one)
1 TB Sunflower oil
1. Combine dry ingredients in a large bowl. combine dairy free milk, egg re-placer, and oil; add to flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick skillet coated with a little coconut oil. Turn pancakes when tops are covered with bubbles and edges looked cooked.
The yields about 5 servings, 2 pancakes per serving.
For the fruit topping all I did was take about 2 cups blueberries and about 1 cup frozen pears and put them in a saucepan with 1/4 cup water and 2 TB pure maple syrup and let them cook down until it just started to boil. Then added a TB of corn starch and simmered it for a few minutes to thicken a little.