Hello friends! Today’s post comes from my very dear friend Evie. Evie is a personal friend of mine and we have known each other since high school and we have stayed close thru the years. We have traveled all over and both love to explore new places and eat new food.
Evie is the friend who introduced me to the veggie bars recipe. She was the talented baker who made the 150+ cake pops at Lizelle’s wedding and the one who made the favors at my Bridal Shower. She loves to cook and I have been asking her to start her blog ever since I started mine. She traveled to Foodbuzz with me and we enjoyed the tasting pavilion together. Hopefully we can make the same trip again this year.
Thank you, Lea for inviting me on a guest appearance in your awesome blog while you’re away for your honeymoon.
I think it was fate because you asked me to guest post on the day I decided to make a healthy (rare for me) breakfast. I often take pictures of what I cook just in case I ever catch that blogger’s bug…Unfortunately, I have yet to catch it as you have been reminding me to start one of my own for a while now. 😉
Howdy! My name is Evie, and I have an almost insane passion for cooking. Hopefully, sometime in the near future, I will quit my hum-drum, run-of-the-mill accounting job to pursue my passion and become a chef. My ultimate goal is to open up a small food stand that serves up a revised version of food from my culture. Filipino Food. What can I say about it? It’s probably one of the most fattening foods you will ever encounter and most restaurants think that the clear greasy layer of fat on top of their stews ‘adds flavor’ to the dish. Not so, I say! It will take a miracle, but I believe I am the one that can achieve making Filipino food palatable for the masses as well has make it more healthy. I have been playing around with several recipes and so far I’ve done well…according to my Roommate’s taste buds at least. Perhaps I will share a ‘revised’ Filipino recipe with you in a future blog. In the meantime please read-on for a yummy breakfast!
Last Saturday morning, I made some lovely Fresh Blueberry & Flax Seed Pancakes as a surprise for my roommate and his girlfriend who was in town from Chicago. They have a long distance relationship so I thought I’d make them feel special by cooking for them before they headed out to for a day at the beach. Check it out:
Fresh Blueberry & Flax Seed Pancakes
11/2 cups whole wheat flour
3 tablespoons raw sugar
pinch of kosher salt
1 tablespoon baking powder
1 tablespoon whole flax seeds (you can add more if you like)
Mix dry ingredients together
1 egg & 1 egg white
1 teaspoon vanilla extract
3 tablespoons canola oil (coconut oil would probably work well too)
1 to 2 cups Almond Milk (or equivalent) as needed
1 to 2 cups of fresh blueberries (you can substitute the blueberries with any other fruit as well)
Combine the wet ingredients with the dry ingredients. Be sure to pour in enough almond milk to resemble a wet cake batter or your typical pancake batter. You can add or reduce the amount of almond milk depending on your preference.
Next, scoop about a heaping ¼ cup of batter onto a lightly greased griddle or non-stick pan on low-medium heat and generously place blueberries into the pancake.(if you mix the blueberries into the batter, the batter turns blue. It’s not my preference but feel free to do so.)
Allow to cook for about a minute or two before flipping the pancake. Make sure it has a golden brown color.
Makes Approximately 6 large pancakes or 12 small ones.
Once the pancakes were finished, I served it with warm maple syrup.