Hi there friends! Before I show off my bloobs this week with these super easy blueberry pancakes I wanted to take a minute and let you know I'm taking some time to gather my thoughts, recipes, and tips from my dear readers (crickets) to bring you Just Give Me a Cookie!
What is Just Give Me a Cookie?
JGMC is a sometimes weekly foodie gift from Me to You. It is the lazy bakers guide for all you busy humans out there who LOVE freshly baked treats on a week night but who are short on time and maybe not super confident in the kitchen. JGMC is about being imperfect and getting creative with the ingredients and tools you do have. (No special trips here!) It's about you being able to shut your brain off afterwork and still indulge in a hot, gooey-ass cookie that took only 5 of your precious minutes to make from scratch. Each JGMC virtual package will contain a featured recipe that is baking S-I-M-P-L-F-I-E-D with side-by-side swap out ingredients for fast, lazy baking without sacrificing yumminess! Can I get a hallelujah!
Wanna join JGMC?
Dude!! So stoked! If you are interested in receiving Just Give Me a Cookie's foodie gifts just sign up at the bottom of this post! Stay tuned for when I release my very FIRST one!
OK, Onwards to Why You're Actually Reading this Post in the First Place, PANCAKES!!
This recipe came about this weekend because I had a half a can of coconut milk that needed to get used up asap and because I had a new bag of ground linseed calling my name.
"Wtf, linseed? Seriously you hippy?" ya. I know what you're thinking and you know what? I just happen to like a little extra fiber in the morning, goes well with my coffee . . .
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But seriously, what's the point of adding that expensive ground up shit to my food?
Well, according to official sources like Web MD and my mom, linseed (flaxseed) is loaded with healthy Omega-3 fatty acids, fiber, and other micronutrients. Linseeds may also lend a hand in preventing cancer, stroke, and heart disease. But enough of that confusing medical stuff. It really just means that you get to do your morning doo just a lil' bit easier and feel better about stuffing your face with syrup and a side of pancake without sacrificing fluffiness or flavor. It's a WIN WIN!
Also, I'm not the biggest fan of wholewheat pancake mix because it literally feels like I've ingested a brick after eating one. So by adding ground flax to my white flour pancake mix, I don't feel as bad about indulging in my fluffy bleached flour pancakes. :)
*Note you could also sub oat flour for white flour which I just might do next time.
Before we move on to the recipe,
There are three cardinal rules when it comes to making pancakes
- DON'T OVER MIX your batter, just until everything is incorporated. Ain't nobody got time to worry 'bout lumps.
- Your batter needs a NAP, after all that mix'n, let your batter rest for at least 15 minutes (aim for 30 if you have the time). Idk why but Bobby Flay says so and it works for me! Fluffy pancakes all day err' dayy!
- Low n' Slow, NEVER rush the pancake, initially turn your pan on medium/low heat and turn down slightly during the cooking process (depends on your burner)
Following these three crucial steps will ensure you don't have any of those heavy, sit-like-a-brick in your stomach pancakes.
- 1/4 cup of canned coconut milk
- 1 cup of white flour (or try oat and let me know how it goes!)
- 1 cup of milk
- 1/4 cup ground linseed
- 1 egg
- 1/4 tspn baking soda
- 1 1/4 tspn baking powder
- 1/4 tspn salt
- BLOOBS ( as much as you want, but if you HAVE to have a measurement somewhere around a 1/3 cup)
- Some sophisticated people would tell you to sift the flour into the bowl, but I DON"T GOT TIME FOR THAT. If you're like me, just simply place all the dry ingredients in first and give a mix to incorporate it all
- Crack and whisk egg in a sep. bowl, then dump into bowl with dry ingredients
- Add in the rest of your wet ingredients, mix until JUST incorporated. Don't give a F*** about those lumps
- Dump in your bloobs, stir once or twice, and leave that shit to R-E-S-T. Go make yourself a coffee, watch your trashy morning tv shows, or whatever the hell else you do in the morning.
- After sufficient amount of time (15-30 mins) come back and get the griddle going baby!
- I like to start on a medium heat and then lower after my first or second batch.
- For those of you who, like me, are poor and don't own a non-stick pan I've found that the best method for cooking un-stuck pancakes is a half'n half combo of butter to oil. This way you get the lovely butter flavor with out OVER buttering (and yes there is such a thing as over buttering, see here.)
- Be patient with your lovelies, once on the pan let them do there thing, gettin' all bubbly and shit. Only once the sides have risen up from the edge and a sufficient amount of bubbles have risen to the top is it time to try flipping.
- Keep your pancakes hot by using a plate as a lid or by placing them in a 325 F oven.
So by now you should be able to get off that couch and cook yourself up some fluffy, healthy ass pancakes!