In a perfect world I would be able to post healthy breakfasts every weekend but life does get in your way sometimes, in my case travelling, something I love to do and can’t live without.
When you are back, you always need a few days to get organized again. Living in Mexico City also means that every time you travel somewhere at sea level and then return to high altitude, your body will need to adjust. You may feel tired the first few days or perhaps even have a bit of a headache.
When I go to the supermarket feeling like this, I usually forget making a list or planning meals. I just go for what is fresh, looks healthy and then think about what I can do with it once I get home. Maybe not the ideal planning but that is all my brain will let me do under these circumstances.
So I had a vague idea I needed whole wheat flour and then I saw these beautiful blackberries and I just had to buy them. Kiwis I always buy for their high content in Vitamin C and the kale looked so fresh! This was the basis for this week’s healthy weekend. I came home and started browsing recipes until I found something I could adapt and play a bit with.
The whole wheat pancakes were a no brainer really plus I always keep a lot of different seeds in the pantry so this was perfect. Then the recipe asked for a blueberry jam but with such beautiful looking blackberries who needs blueberries anyway?
I did make them a bit thicker since I chose to make less pancakes but you can easily make more and thinner ones.
Whole Wheat Pancakes with Blackberry Jam
Adapted from Pia Quintana Beristain
- 3 cups whole wheat flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp sea salt
- 1/2 cup pumpkin seeds, peeled and chopped slightly
- 1/2 cup chia seeds
- 1/3 cup amaranth
- 3/4 cup sunflower seeds
- 1 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp ginger powder
- 2 cups unsweetened natural yogurt
- 1 1/2 cups low fat milk
- 3 eggs
- 2 tbsp vanilla extract
- 3 tbsp unsalted butter
- cooking spray
- In a big bowl mix together all the dry ingredients. Then pour in the yogurt, milk, eggs, vanilla extract and the 3 tbsp of butter and mix well. The batter will be a bit thick and lumpy. It is perfectly normal.
- Line a pancake pan or small pan with cooking spray and heat at medium-low. Add one soup laddle of the batter to the pan and cook until bubbles start appearing on the surface. Then turn the pancake and cook on the other side for 2 to three minutes more. Repeat the process until you use all the dough.
For the Blackberry Jam:
- 2 tbsp unsalted butter
- 6 tbsp brown sugar
- 1 1/2 cups fresh blackberries
- 3 lavender flowers, chopped
- Melt the butter in a pan, add the sugar and the blackberries and bring to a boil. Then add the lavender flowers. Stir for 1 minute more, remove and let it cool down a bit. Blend all the ingredients. Serve warm with the pancakes.
This is one of my favourite recipes so far. The pancakes are so healthy, crunchy and give you just the right energy to start the day. They really helped me to feel less tired from the altitude. The Blackberry jam was the perfect complement, it added a delicious sweetness to the pancakes.
The Kiwi Kale smoothie was also a pleasant surprise and a nice combination with the pancakes. The sweetness of the kiwis contrasted with the more bitter taste of the kale. The almond milk just gave it that extra sweet and nutty flavor.
Kiwi Kale Smoothie
- 4 kiwis, peeled and cut in quarters
- 1 cup of kale leaves
- 4 cups almond milk
- 2 tbsp agave honey (you can substitute with normal honey)
In an electric blender, blend all the ingredients until smooth. Serve in tall glasses, enjoy!