This week’s recipe is a healthy, hearty pancake that’s the perfect start to keep you going through a busy day. You can serve it like a traditional pancake (buttered with maple syrup), but we like it with sliced berries and a dollop of vanilla Greek yogurt on top for an even healthier breakfast. It also makes a great take-a-long snack for the beach, car rides or just about anywhere to be eaten plain.
On top of this week’s featured recipe, though, I thought I’d try something new -- more along the lines of this column’s title (West-of-Boston Recipe Swap), and that’s to ASK for some recipe ideas.
I have a CSA full of fresh produce from Verrill Farms delivered to my house every five days. I love opening my box each time and seeing what my farm gathered for me that morning: fresh eggs, lettuce (we eat a lot of salad around here these days), carrots, cucumbers, squash, radishes (hmmm, that’s a lot of radishes ...), beets (double hmmm ... kind of tired of roasting beets ...), and all sorts of new greens that I don’t usually cook with but that look so pretty. Anyone else have this problem? It’s a good one to have, but because I hate wasting this fresh food, I’m looking for some new ideas.
My “problem” veggies are radishes — other than eating them fresh on salads, I have no experience with these; beets — again, I mostly roast these, but would LOVE a good borscht recipe to try or any other recommendations for using beets; and the ever-present greens (broccoli rabe, kale, Swiss chard, etc.). We like to roast most of these greens at 350° for about 15 minutes (spritz with olive oil and sprinkle with salt first) into healthy “chips”; they are also delicious sautéed with a little olive oil, chopped fresh garlic, salt and pepper (and I’ve even been told to then serve them over a sweet potato, so that’s
next on my list); or some of them we even tear up into salads.
Does anyone have a method to successfully freeze these greens for winter’s soups, or another recipe for them that I just can’t live without and need to try? Or do you have a “problem” veggie in your CSA (or garden) that you don’t know what to do with or have run out of ideas for? Let’s swap in the comments section, below!
2 cups multi-grain baking mix (Trader Joe’s has a GREAT version that I use for these pancakes)
1/4 cup flaxseed meal
1 tsp. cinnamon
1 cup water (at most)
1/2 cup almond butter (room temperature — or, if you refrigerate yours like I do, soften it in the microwave for 20 seconds)
1 tsp. flaxseed oil (Whole Foods has a cinnamon-flavored one that I add to a lot of my baked goods)
1/3 cup plain or vanilla flavored Greek yogurt
1/8 cup honey
Vanilla yogurt, berries, maple syrup, whipped cream, etc. for serving
1. In a large bowl, combine the baking mix, flaxseed meal and cinnamon and set aside.
2. To a blender, add the banana, flaxseed oil, egg, yogurt, honey and almond butter and blend until smooth.
3. Pour the mix from the blender onto the dry ingredients and stir until combined. Add water to get the right consistency for pancakes. This part is a little tricky, as it depends on the baking mix that you use. With the Trader Joe’s mix, the oats soak up the water and I use the entire cup. If you are using a mix that either isn’t whole grain or that doesn’t have whole oats in it, you’ll need less water to get the right, almost-pourable consistency for pancake batter.
4. Lightly butter a pre-heated griddle (or non-stick pan), and drop batter by ¼ cupfuls onto the cooking surface. Flip when tiny air bubbles form and/or you check the bottom and they are golden (sometimes with the more dense whole grain mixes, those signature pancake bubbles won't form as easily, so keep an eye on the color, as well). Cook the second side until lightly browned.
5. Serve the traditional way with butter and syrup, or try topping them with vanilla Greek yogurt and fresh fruit for a healthy, hearty start to your day!
This recipe makes 16 pancakes. According to my Lose It iPhone app, each pancake comes out to 147 calories, 7.2 grams of fat, 17.3 grams of carbs, 2.2 grams fiber, and 4.5 grams protein.