PoohanPiglet Pancakes

"Ive been finding things in the Forest," said Tigger importantly. "I've found a pooh and a piglet and an eeyore, but I can't find any breakfast." -- The House at Pooh Corner.

That first morning in the forest, O, will tell you, Tigger tried honey, thistle, and finally settled on extract of malt being his favorite thing to eat. We'll spare you Tigger's experience and side with Pooh, who likes honey best.

We have been practically living in the 100 Acer Woods lately as we cannot wait to dive under the covers at night read A. A. Milne's classics. Here's a pancake tribute to one of our family's all-time favorite books and one of the sweetest friendship ever- Pooh & Piglet.

PoohanPiglet Pancakes with Honey-fruity syrup
adapted from "The Pooh Cook Book" by Virginia Ellison
serves 4

Ingredients

1+ c oat flour (we added extra flour because we like thick pancakes)
1 t baking soda 

1⁄2 t sea salt
1T local honey
1 c sour cream or milk or half of each
2 local eggs
2 T butter
1⁄2c wild blueberries

Sift together the flour, baking soda and salt.
Whisk honey, sour cream, milk, and eggs until smooth. Add the melted butter.

Whisk the wet and dry ingredients together until smooth.

Pour 1-2 tablespoons of the batter onto a hot greased griddle. Bubbles should appear in less than a minute. When the pancake bubbles all over, flip it over & brown the underside. Serve with extra blueberries and honey-fruity syrup.

Honey-fruity Syrup

1/2 c honey

1 banana

1/2 t cinnamon

Mash a banana and place in a small pot. Cover with honey. Sprinkle cinnamon. Heat on low for about 10 minutes, stirring occasionally.

We think even Tigger would like these!

Images from piglet pic and  tigger pic.

Tropics Meet MV (gluten-free)

THANKS TO THE RAINFOREST ALLIANCE FOR TWEETING OUR LAST BLOG POST!

Speaking of Rainforests, coconuts are getting some pretty awesome press lately. The benefits of coconut water, oil, milk, sugar, flakes and flour seem as endless as its forms.

During our recent trip to a family reunion in Hopetown, Bahamas, we hunted and gathered the almighty coconut with a local friend . . .

Now that we're back in the snow, let's all jump aboard the coconut train by frying up these coconut- amaranth flapjacks. We could practically feel the tropical sunshine as the sweet smell of coconut filled our kitchen.

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Tropics Meet MV (gluten-free)

adapted from Green Kitchen Stories
serves 4-6
6 eggs, lightly beaten
3 bananas
1 c coconut milk
1 c cooked amaranth or kañiwa
1 c unsweetened coconut flakes
2 T pure maple syrup

1/2 t sea salt
1/2 t cinnamon
a pinch of cardamom
coconut oil

amaranth on left

Mash the bananas and mix in a bowl together with all the other ingredients.

Fry the pancakes on both sides in coconut oil on medium heat. They cooked slowly. Handle with care: they have a tendency to fall apart.

So, what is up with the amaranth and where does "MV" (Martha's Vineyard) come in?

Amaranth is an ancient grain. And, like coconut, its health benefits seem infinite. For starters, it's high in protein, lowers cholesterol, contains lysine, calcium, antioxidants and so much more,
We discovered amaranth last fall during "mommy & me" workshops at The Farm Institute and soon began adding it to our morning porridge and baked goods. O is photographed here picking his own at Ghost Island Farm.
Amaranth is available in dried form near the farro, quinoa, barley, etc. at most grocery stores.

Never thought I'd see the world through pancakes, but this mother-son blogging journey keeps getting more and more fun!