Buttermilk Blueberry Pancakes (whole grain)

When I found this recipe from Pinch My Salt, I knew I had to try it. Yummy pancakes with buttermilk, blueberries and whole grains.....mmmm! I didn't have the oat bran so I am replacing it with oat flour, to make this place oats in a blender or a coffee grinder and pulverize into a fine powder. Store what you don't use for another recipe. I am replacing the brown sugar with honey and I am adding a bit of cinnamon to the recipe. Here is the recipe as I make it. If you have buttermilk, you can use that instead of the milk and sour cream (1 cup buttermilk). Today when I went to the Dollar Tree alas, they did not have blueberries :*( so I am making them plain, but with strawberry sauce.....(from Good Life Eats).

This is not my photo.

Blueberry Buttermilk Pancakes


3/4 cup whole wheat flour
1/8 cup wheat germ
1/4 cup oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2-1 tsp. cinnamon (leave out for plain)
1/4 tsp. salt

3/4 cup milk
1/4 cup sour cream or yogurt
1 egg or 1/4 cup egg beaters
1 tbsp. honey
1 tbsp. melted butter, cooled
1/2 cup blueberries (leave out for plain)

Heat up your griddle. Combine dry ingredients in a medium sized bowl, stirring to mix. Toss the blueberries, if frozen with a bit of your flour. Then add wet ingredients to dry ingredients. Fold in blueberries carefully. Drop the batter by 1/4 cupfuls onto your griddle. The pancakes are ready to turn when the bubbles break. Turn and cook about 1-2 minutes or until lightly brown. Serve with real maple syrup or as desired.

Deep Vegan Cake/Moosewood Chocolate Cake

Chocolate and Peanut Butter combine in this cake to make a match made in heaven. I have been making this cake since I became a vegetarian. Also called "wacky cake" as it has no eggs, butter or milk, this cake was believed to be made up due to rationing during WWII. It can be served without icing and it is almost as delicious. Make sure to use the cake pan(s) lined with parchment, this makes the cake moister and easier to remove from the pan(s). This makes a very rich, chocolate-y cake, perfect for a get together and especially birthday parties. Double the recipe for a double layer cake that will rock your world ;) Make sure you whip the peanut butter chocolate frosting with a hand beater to make it smooth, fluffy and spreadable.

Deep Vegan Cake/Moosewood Chocolate Cake

SERVES 8

Chocolate Cake

• 1 1/2 cups unbleached white flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 1/2 cup vegetable oil ( I always use 1/4 cup applesauce and 1/4 cup oil here)
• 1 cup cold water or chilled brewed coffee
• 2 tsp. pure vanilla extract
• 2 Tbs. cider vinegar

Chocolate-Peanut Butter Frosting

• 1/4 cup peanut butter 
• 2 oz. unsweetened chocolate 
• 3 to 4 Tbs. water (or soy milk)
• 1 tsp. pure vanilla extract
• 1 cup confectioners’ sugar

1. Preheat oven to 375F. Generously oil 8-inch square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
2. To make Chocolate Cake: Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth.
3. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.
4. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate.
5. To make Chocolate-Peanut Butter Frosting: In heavy saucepan, melt chocolate over medium heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioners’ sugar, and add melted chocolate, mixing until blended. Spread frosting on cooled cake.

Chocolate Banana Bread

I love this banana bread, it is the best banana bread ever and it is so forgiving. The first time I made it, I forgot the vanilla and the eggs. This time I made it, I purposely left out the eggs, and used soy milk instead of the sour cream, as I didn't have any on hand. I even used 1/4 cup applesauce and 1/4 cup butter the first time I made this, and this time I used 1/2 cup Smart Balance Light. I used regular cocoa (store brand even) as that is what I had but as she says I know it would be even better with dutch cocoa. There is a slight banana flavor and Chris says that this tastes more like chocolate cake than anything.