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Whole Wheat Blueberry Buttermilk Pancakes (Made with Homemade Nut Buttermilk)

We don’t eat a lot of pancakes for breakfast around here. That’s because I’m one of those morning overachievers whose resolve to be healthy is Olympic-strong until about 2 p.m. and then takes a subtle turn — or, once in a while, a steep dive off a cliff — toward a more “relaxed” evening.

We’re more of a vegan smoothies for breakfast, pancakes for dinner kind of family.

Then, of course, there are special occasions that merit a break from the norm. The latest of those were a couple of summer mornings where I found myself feeding a whole tableful of little girls who know and appreciate food kind of a crazy-precocious amount. There was “my turn to babysit” morning and then “after the big sleepover” morning. Both, clearly, called for pancakes.

We don’t keep milk in the house these days, never mind buttermilk, and I’d been wanting to test out a variation of my mom’s fantastic whole wheat blueberry pancakes using homemade nut milk. A few years ago I’d swapped in some buttermilk for part of the milk called for in her original recipe, and I was also curious — probably a little too curious — about what it would be like to make “buttermilk” out of homemade nut milk.

Somehow I knew that, against all odds, this group of kids was the right crowd to double-blind, placebo-controlled test my recipe variation. And I’m really happy to say that all of my testers, from age 3 to 40, considered the pancakes to be a glowing success. (Whew!) Hours later, one of their moms, who has catered for the Queen of England (if you’re into that sort of thing), came over, ate one old and cold, and proclaimed them “still better than normal pancakes.” So I’m confident that we have a winner here, and I’m excited to use the nut buttermilk technique in everything from baked goods to wood varnish. Okay, maybe not wood varnish.

You can certainly make the recipe below with dairy milk and buttermilk, and I’ve done so many times in the past. But it turns out that making nut buttermilk — and then turning it into pancakes — makes you feel almost as omnipotent as making nut milk in the first place. That alone is worth its weight in gold. Especially if you’re an Olympic overachiever.


 


WELCOME TO UMAMI GIRL!

Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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