Happy Monday everyone! I hope you all had a wonderful Father's Day! My husband, Mark, is such a wonderful Father to our boys, I wanted to make him a special breakfast. I thought I'd share our breakfast with you. I particularly wanted to share a super easy, super nutritious recipe I have for pancake/waffle batter. I got it from my Mom, but the original recipe is from Sue Gregg. Sue Gregg has some great cookbooks with whole food recipes. I don't own any of her cookbooks yet, but her website is great! Anyway, here was our Father's Day breakfast feast:
We started off with our mainstay: organic, local, free range eggs.
Meanwhile, I fired up our beloved VitaMix, which always gets a workout in the morning. For our Father's Day breakfast, I made our family's favorite smoothie, made with raw milk, organic strawberries, organic banana, organic coconut oil, organic raw honey, and organic egg yolks.
Nathaniel waits expectantly for his smoothie.
While the smoothie was mixing, I made the star of the show- our blender batter pancakes. I'll post the recipe below!
Put it all together: Eggs, pancakes, smoothie, and orange slices decorated with borage flowers from the backyard garden. Happy Father's Day.
Blender Batter Pancakes: (Can also be used in a waffle maker)
Here is the recipe: (Single batch)
1 cup buttermilk
1 Tbsp coconut oil
1/2 cup oat
1/2 cup wheat berries (or rice, or millet, or barley)
Place in blender and blend for 3 minutes - let sit on your counter overnight
1 Tbsp flaxseed
1/4 t baking soda
1/2 t salt
1 tspn. baking powder (I recommend Rumford's Aluminum Free)
Blend for 3 -5 minutes. Now it's ready to use! If it seems too thick, just add a bit more milk.