Will Run For Lemon Poppyseed Pancakes

lemon poppy seed pancakes with maple syrup

When life gives you lemons make pancakes.  The temperature in my refrigerator is currently higher than the temperature in my house.  This is after the refrigerator repair person 'repaired' my refrigerator yesterday.  I am currently impatiently waiting for him to return.

My refrigerator is now filled with warm condiments, one limp head of broccoli, leaks, lemons and more condiments than any family could possibly need.

I thought about making a glorious lemon cake or loaf but decided that it was way too hot to use the oven and I was feeling just a little guilty about postponing my run (how am I going to run 21K if I can't drag myself outside to run 5?).

Lemon Poppy Seed Pancakes

(6 medium pancakes)

ingredients

1 flax egg (1 Tbsp ground flax + 3 Tbsp water)

3/4 C all purpose flour

1/4 C whole wheat pastry flour

1 tsp poppy seeds

1 Tbsp sugar

3 tsp baking powder

1/4 tsp salt

3/4 C unsweetened soy milk (dairy & almond will work as well)

2 Tbsp olive oil

2 Tbsp lemon juice

9 thinly sliced pieces of lemon

1 Tbsp maple syrup.

1.  Mix flax and water let sit until it thickens (you can speed this along by heating the mixture in the microwave for 10-15 seconds or on the stove).  Add olive oil and lemon juice to flax mixture.

2.  Combine dry ingredients in a medium bowl.  Add olive oil, lemon juice & flax mixture.  If you would like a thinner pancake add additional soy milk (1-2 Tbsp).

thick batter

3.  Thinly slice a lemon (washed and preferably organic....mine was not) and place in a bowl with maple syrup.

3.  Heat griddle over medium heat.  It's ready when you sprinkle it with water and the water jumps around.  Coat with olive oil.

4.  For each pancake use approximately 1/4 cup of batter.  Place one thinly sliced lemon on top of each pancake.  Cook until pancakes are bubbly on top.  Turn and cook other side until golden brown.

bubbly, puffed and dry around the edges

5.  Eat with copious amounts of local maple syrup or maple sugar!

lemons and maple syrup

Update: The temperature in the refrigerator is dropping!  I see fresh produce in my future.

pancakes?

pancakes?

Will Run For Oatmeal Mango Pancakes with Coconut Citrus Sauce

Today I spent the morning in the kitchen with Mama Pea (her cookbook anyway).  It's amazing how much you can get done when you get up at 5:20 (thanks for nothing Hank). 

 A barbecue at pace bunny's was a great excuse to try out some of the recipes in my new cookbook www.peasandthankyou.com/peas-and-thank-you-the-book  Who needs face and mother when you can have chickpea strawberry mango salad with cinnamon vinaigrette (I might start drinking this stuff for breakfast) or mango cupcakes with coconut cream icing?

Mango cupcakes with coconut cream icing were a great excuse to make oatmeal mango pancakes with coconut citrus sauce.  These are a "stick to your ribs" kind of pancake.  Imagine your bowl of oatmeal in pancake form but with all kinds of yummy extras (I'm not the only person that is excited by the thought of this am I?).

Oatmeal Mango Pancakes with Coconut Citrus Sauce

(serves 2 not so hungry people or one really hungry person)

ingredients

1/2 C light coconut milk (I used 1/4 C soy and 1/4 full fat coconut)

1/3 C oats

1/3 C whole wheat pastry flour

1 Tbsp demerara sugar (regular brown sugar works as well)

1/8 tsp salt

1/4 tsp ground ginger

1/2 tsp cinnamon

1 flax egg (1 Tbsp of flax ground with 2 Tbsp of water let sit until it thickens)

1 Tbsp olive oil

1/2 tsp vanilla paste

1/4 C diced mango (I thawed frozen PC mango)

1 recipe Coconut Citrus Sauce

In a small saucepan heat coconut milk until hot and steamy, add oats, bring to a boil and immediately remove from element. Cover and let sit approximately 10 minutes until the oats have softened.

hot and steamy

While you are waiting impatiently in a bowl big enough to accommodate wet and dry ingredients stir together flour, brown sugar, baking powder, salt, cinnamon and ginger.

In a small bowl stir together the flax egg, oil and vanilla.  Add the oat mixture and the flax mixture together then combine with the flour mixture.  Fold in 1/4 cup of diced mango.

Lightly oil your skillet.  Allow your oil to heat thoroughly before adding pancake batter (otherwise the pancake absorbs all of the oil).  Cook for 4 minutes on each side at medium heat or until brown and cooked thoroughly.  Flip pancake when you see bubbles forming.  You may need to add additional oil.

Coconut Citrus Sauce

(1 Cup)

ingredients

1/2 C orange juice
2 Tbsp coconut milk

1 tsp cornstarch

1 C diced mango (again I used PC frozen mango that I thawed)

pinch of cloves

In a small sauce pan stir together orange juice, coconut milk and cornstarch over medium heat.  Continue to stir until mixture is thick and bubbly (about 2 minutes).  Add diced mango.  Lightly mash mango with potato masher (or wait patiently until the mango breaks up).