blueberry pancakes (one bowl, healthy)

Andy learned how to cook last year- how to make dinner for himself – and breakfast – and well he is pretty good!  Being home however, brings out the little boy in him – pleading (well truly just asking now that he is 21) for me to make him waffles.  At the start of the pandemic with all the kids home I was eager and excited to cook for them.  As time passed, the morning waffles became a bit tiring especially because Andy knows how to make them – and dinners are a handful because of Greg’s dietary needs and Andy eating a ton and everyone wanting leftovers!  Recently though he asked me to please make him blueberry pancakes (he has moved on from chocolate chip).  I have many old recipes in the blog – but I’m always searching for the next best recipe.  Be it brownies, chocolate chip cookies or pancakes – it is a never ending endeavor.  I succeeded I think – I found this recipe from the blog Amy’s Healthy Baking (I fiddled with it a bit) and I have to report that they might be the best to date.  Oh and don’t skip the vinegar.  I know it seems weird but I promise you cannot taste it.  And please don’t compare these to buttery, white flour, decadent pancakes.

For measuring flour it is best to use a small digital scale.  Jamie from My Baking Addiction gives a really thorough tutorial on how to measure flour with a measuring cup – and how that this specific measurement can make or break your cookies (in this case pancakes!) 

Sylvie said “delicious, truly good mom” and Sarah (Greg’s girlfriend) said “I’m really full but I wan’t more – these are REALLY good!”  And Andy said “They are fire”.  So there you have it.  Bake and enjoy – 

Oh, I usually double the recipe – esp if I have a crowd.

20 small pancakes

Prep time: 5 minutes

Easy

ingredients

  • 1 tablespoon unsalted butter, melted 
  • 1 large egg
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 1/4 cup (60 g) plain nonfat greek yogurt 
  • 2 tablespoons milk (I used 1 percent)
  • 1/4 cup water
  • 1 cup plus 2 tablespoons (135 grams) white whole wheat flour (or half whole wheat and half white) 
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup fresh blueberries

Directions

Melt the butter.  And in a medium bowl, whisk together the butter, egg, vanilla, maple syrup, and salt.

Stir in the Greek yogurt and mix until there are no lumps.  Stir in the vinegar and then the milk and water. 

Pour the flour evenly over the patter and sprinkle the baking soda and baking powder on top.  Stir until just incorporated and fold in the blueberries.

I use my griddle to cook these – and they work fine with or without butter.  You can also use a non stick pan.  You really can make any size you want so have some fun!

If you look at Amy’s Healthy Blog blueberry pancake post  she gives a lot of advice regarding substitutions for special diets.  So check that out too.

ground turkey taco meat

Andy made this turkey taco meat last week (above – the two pics on the right) and several times last fall.  It’s versatile and easy and oh so good.  I made it last week for me and Rob – and it was good!  I had it in iceberg lettuce and a salad the next day. 

 The taco meat also tastes great on top of rice, in a taco salad bowl, as a topping on baked potato, as well as for tacos.  Any which way you can add guacamole, salsa, chopped cucumbers, chopped pineapple, red peppers, sour cream or greek yogurt…and more!  

He and I often add veggies to the dish – we might cook them separately and double the spices and liquid – mushrooms are great in there – or a bunch of frozen peas at the end.  Andy is partial to carrots as you can see.

This recipe calls for 2 pounds of meat but Andy usually doubles it while at school so he has a ton of leftovers.  When everyone was home I made 5 pounds.  It lasted 2.5 days!  Oh, and you can sub ground chicken or beef.  

Enjoy – 

Serves: a lot

Prep time: 10 m

Cook time: when it's done! But about 20 m

Easy

Spices

  • 4 tablespoons chili powder
  • 2 tablespoon ground cumin
  • 4 teaspoons paprika
  • 4 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (more or less depending on your taste)

Ingredients

  • 2 pounds ground turkey meat
  • 1 1/2 cups water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • serve with chopped cucumbers, guacamole, salsa, greek yogurt (or sour cream) and chopped pineapple for some excitement.  

Directions

Mix all the spices together and set aside.

  • Cook the meat in a large skillet – use a little oil (2 teaspoons) if you are using a stainless pan. No oil necessary if you are using a non stick pan.
  • Cook turkey in a large skillet over medium heat – stirring to break up clumps. When the turkey is cooked (no more pink spots), stir in the spice mix and water. Reduce the heat and simmer stirring here and there until most of the liquid has been absorbed – maybe 10 minutes.
  • Stir in cider vinegar and brown sugar – simmer to let the flavors merge –
    If using beef then you may want to strain the beef of fat before you add the spices.
  • serve with guacamole