Written by contributor Felicia Clark of A Simply Raw Life.

Say what?  Homemade raw Nutella?  Why yes!  Who doesn’t like Nutella, right?  For those of you who are not familiar with Nutella it is a very delicious chocolate hazelnut spread that tastes great on just about anything.  I don’t know about you, but I grew up eating Nutella as a treat.  So, when I changed my diet to consiste of mostly plant based and unprocessed foods this was one of those things I had to figure out how to make.  Fortunately, there is such a great community of plant based, raw and vegan cooks out there, it wasn’t hard to come up with a recipe.  I got my inspiration from Fragrant Vanilla Cake.  I love how Amy can transform just about any of our old time favorite desserts into a delicious raw unprocessed treat.

Homemade Raw Nutella Recipe

Ingredients

For the cake:

1 cup hazelnuts

1 teaspoon sea salt

1/3 cup agave nectar   

1 teaspoon vanilla

1 teaspoon cinnamon

4 tablespoons raw cacao powder, or carob powder

1 tablespoon coconut oil, melted to liquid form

1/4 cup almond milk 

Directions

Blend the hazelnuts in a food processor until finely ground.  Add the sea salt, agave, cinnamon and vanilla and process until combined well.  While the motor is running, add the coconut oil slowly and then the almond milk to make it smooth. Blend until as smooth as possible.  This may take a while.  Store in an airtight jar in the refigerator and enjoy!  I hope you enjoy this treat as much as I do.

Join the discussion!

Q: My kids aren’t fans of milk and we don’t push it. Are we missing out on calcium or other nutrients to build strong bones and teeth?

We do drink some almond milk and occasionally coconut milk, but in the back of my mind I wonder if we should be supplementing with something additional.
A: “This may surprise you, but your kids can get all the calcium and other nutrients they need for strong bones and teeth without ever drinking a drop of cow’s milk. Humans like all other mammals were not designed to ingest breast milk after the first few years of life. After weaning, most of the enzymes needed to adequately digest the milk sugars (lactose) and milk proteins (casein and whey) decline in the human body since these substances are not in the other foods we traditionally hunt and gather. This is why so many people have digestive issues, true allergies and sensitivities to milk and other dairy products.”

How to get enough calcium without milk

Kids can get the 800-1300mg of calcium recommended daily by eating a variety of other whole, unprocessed foods including spinach, kale, okra, collards, Chinese cabbage, soy beans (edamame), tofu, broccoli, beans, salmon, and sardines. Calcium is also found in fortified foods like breakfast cereals, orange juice, and most nut, rice, soy and coconut milks.

More importantly, kids need to get enough vitamin D, magnesium, manganese and vitamin K to help the body absorb calcium into its more than 200 bones and teeth. Without adequate calcium absorption, studies have shown that their bodies can be plagued later in life with osteoporosis, heart disease, hypertension, cancer and kidney stones.

Whole food sources of calcium absorption-aiding nutrients

Magnesium – spinach, swiss chard, cocoa powder, pumpkin, squash, sesame seeds, tahini, molasses, dry roasted soy beans (edamame), almonds, cashews, whole grain oats, wheat,

Manganese – spinach, wheat germ, rice bran, oat bran, hazelnuts, pine nuts, pecans, roasted pumpkin and squash seeds, flax seeds, sesame seeds, tahini, sunflower seeds, dry roasted edamame, chili powder, cocoa power, chili powder

Vitamin K – dried herbs including basil, sage and thyme; deeply colored leafy greens like kale, collards, cress, spinach, turnip Greens, mustard greens, beet greens, swiss chard; broccoli, spring onions (scallions), brussels sprouts, asparagus, pickled cucumber and prunes

Vitamin D –. Vitamin D is in very few whole foods in very small amounts-fatty fish (like tuna, mackerel, and salmon), beef liver, and egg yolks.

Your body also makes vitamin D with exposure to sunlight, but that process is hindered with sunscreen and because kids are spending more time in doors. Therefore some foods have been fortified with vitamin D like dairy products, orange juice, soy milk, and cereals. Doctors are also recommending up to 5000 IU of supplemental vitamin D per day to help with calcium absorption and other immune boosting benefits of vitamin D.

Try out these recipes below for a smoothie and a side dish rich in calcium and other nutrients your family can enjoy to grow strong bones and teeth.

Calcium-Rich Recipes

Almond Butter and “Jelly” Green Smoothie Smoothie

Spinach and almonds are packed full of calcium along with other antioxidants and phytonutrients, so this green smoothie is super healthy and yummy. No added sugar or water needed. This is a sweet take on a child’s classic sandwich filled with fresh fruit and leafy greens.

Ingredients

2 cups spinach
2 ripe bananas
2 c. red and/or black grapes
2 c. baby spinach
2 c. almond milk
4 Tbsp almond butter

Directions

1. Blend your spinach and grapes together until you get a juice-like consistency
2. Add remaining ingredients and blend
3. Chill in refrigerator for an hour or use frozen grapes instead of fresh.
4. Top with raw sliced almonds

More healthy smoothie recipes on our new site: Simple Green Smoothies.

Sautéed Swiss Chard with Toasted Sesame Seeds

Ingredients

1 large bunch fresh Swiss chard
1 ½ Tbsp extra virgin olive oil
1 small clove garlic, sliced
Pinch of dried crushed red pepper
2 Tbsp water
1 tsp Earth Balance or butter
Pinch of salt
1 Tbsp toasted sesame seeds (or toasted pumpkin seeds)

Directions

1. Rinse Swiss chard in water and remove the toughest third of the stalk.
2. Chop Swiss chard leaves into 1-inch wide strips.
3. Heat medium-sized sauté pan on medium heat.
4. Add olive oil, sliced garlic and crushed red pepper; Sauté for about a minute.
5. Add chopped Swiss chard leaves and cover for 5 minutes.
6. Add 1-2 Tbsp water and flip chard over, so what was on the bottom is now on the top and cover for 5 more minutes.
7. Check for doneness by removing a piece of cooked chard and tasting to make sure it is tender.
8. Add 1 tsp butter or Earth Balance spread and pinch of salt.
9. Toss to combine.
10. Sprinkle with toasted sesame or pumpkin seeds and serve immediately.

• Use organic ingredients whenever possible.
• Recipes are Vegan and Gluten-free.

Angela offers nutrition counseling, workshops and corporate wellness programs. To learn more about Angela, a Registered Dietitian and Holistic Nutritionist, visit www.vitalandwell.com.

Ask the nutrition expert!

Have a burning question about nutrition for your family’s diet? Ask our holistic nutrition expert your question in the comments below, and we may feature your question with the answer in a future post.

Written by contributor Felicia Clark of A Simply Raw Life.

Dessert for breakfast?  Yes, please!  Who doesn’t like to eat dessert for breakfast, especially this time of year with all the delicious pumpkin goodies out there.  Love, love love pumpkin!  This pumpkin coffee cake, which is also dairy free, is the perfect breakfast treat to eat with your favorite tea or coffee.  So cozy!

One of my favorite ingredients for baking right now is coconut oil.  When a baking recipe calls for an oil to be used, I like to switch it out with coconut oil.  The recipe always come out light a fluffy and not weighed down.  Check out some the benefits of coconut oil by Dr. Oz and why we here at Family Sponge love to use it.  The other secret ingredient in this recipe is coconut yogurt. Many coffee cakes are baked with buttermilk, I switched out the buttermilk with cultured coconut yogurt and you would never know the difference.  This pumpkin coffee cake is the perfect treat for any breakfast guest.

Pumpkin Coffee Cake Recipe

Ingredients

For the cake:

1 1/2 cups whole wheat flour or white whole wheat flour
1 tsp + 1 Tbsp ground cinnamon, divided use
1/2 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup agave or pure maple syrup
2 Tbsp unrefined granulated sugar or brown sugar
1/2 cup pumpkin puree
1/2 tsp pure vanilla extract
1/3 cup cocnut oil warmed to liquid form, do not over heat
1 cup cultured coconut yogurt, vanilla

For the crumb topping:

1/2 cup whole wheat flour or white whole wheat flour
3 Tbsp packed brown sugar
1/4 tsp salt
1/2 cup pecan halves finely chopped
3 Tbsp coconut oil

Directions

Preheat oven to 350°F. Lightly grease an 8×8 inch square pan and line with parchment paper.  In a medium bowl, whisk together the flour, 1 tsp cinnamon, all of the other spices, baking powder, baking soda, and salt.

In a large bowl, whisk together agave or maple syrup, pumpkin puree and the coconut yogurt in a large bowl until well-mixed. Whisk in vanilla extract. Whisk in cocnut oil until well-combined.  Add dry ingredients to wet in in 3 parts; stir until dry ingredients are fully moistened.

Pour half of the batter into the prepared pan and smooth the top. Whisk the remaining 2 Tbsp sugar and remaining 1 Tbsp cinnamon in a small bowl; sprinkle evenly over the top of the batter. Spread remaining batter over top in an even layer.

In a small bowl, whisk together flour, brown sugar, salt, and nuts for the crumb topping. Add in the oil, and stir with a fork until crumbly. Scatter crumb topping evenly over the batter in the pan.

Bake until top is golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs, 35-40 minutes.  Allow cake to cool in pan before cutting into pieces and serving.  Coffee cake is best served the same day it is baked.

For more delicious raw and vegan recipes, visit Felicia at A Simply Raw Life.

Join the discussion!

Do you have a favorite recipe with pumpkin? We would love to hear what it is! Share it in the comments below. Thanks to Method for sponsoring today’s discussion! Want helpful cleaning tips, coupons, and giveaways from Method? Join their community of 336,570+ adoring fans on their awesome Facebook Page.

Written by contributor Angela Stanford, MBA, RD, RYT Registered Dietitian/Holistic Nutritionist & Owner of Vital Nutrition and Wellness. *image via

Q: What foods can I feed my family to ward of colds and flu this season?

A: With fall upon us and temperatures dropping, people are catching colds and getting sick. Help protect your family by feeding them these 10 immune boosting foods.

10 Immune Boosting Foods

Grapefruits are rich in vitamin C and flavonoids which are natural chemical compounds found to increase immune system activation. If you are not fond of grapefruits, eat their cousins – oranges and tangerines, other vitamin C-rich citrus fruits in season.

Sweet Potatoes are a great source of the antioxidant beta-carotene that sweeps up damaging free radicals and converts to vitamin A to keep the connective tissues in your skin strong and elastic as your first line of defense against harmful invaders like viruses and bacteria.

Mushrooms contain the mineral selenium which if you have low amounts of in your system studies have shown increases your risk of developing a more severe flu.  Also potent in the B vitamins riboflavin and niacin, studies have shown mushrooms have antiviral and antibacterial effects from the beta glucans that increase the production and activity of white blood cells to kill and rid your body of those nasty bacteria and viruses.

Garlic contains allicin, an infection fighting antioxidant that helps ward off immune system invaders and bacteria like H pylori.  A British study showed that people who ate more garlic in their diets were 2/3 less likely to catch a cold than those that did not.

Cooking tip: peel, chop and let garlic sit for 15-20 minutes before cooking to activate immune boosting enzymes. Spinach is an excellent source of folate which is key in aiding your body’s ability to resist infections and support lymphocytes that identify and destroy harmful invaders.

Spinach is an excellent source of folate which is key in aiding your body’s ability to resist infections and support lymphocytes that identify and destroy harmful invaders.

Cauliflower like broccoli and Brussels sprouts is a cruciferous vegetable rich in antioxidant vitamins that gives your immune system a boost. It also contains choline to keep your cells functioning properly and supports a healthy gastrointestinal barrier, keeping bacteria safely confined in the gut. Cauliflower is also a good food to eat when you’re sick because it’s rich in glutathione, a powerful antioxidant that helps fight off infection.

Cinnamon along with being a tasty and versatile spice, is a potent antiviral and antifungal agent. Add it to smoothies, baked sweet potatoes and roasted carrots, or sprinkle it on oatmeal, yogurt or you favorite toast with a smear of coconut butter. Yum!

Almonds are a not only a source of omega 3 fats, but also a rich source of the fat soluble vitamin E and contain B vitamins to help increase resiliency to stress that can make you susceptible to illness.

Yogurt contains probiotics or “live bacteria” that not only aid digestion, but like other fermented foods that contain the bacterial strains Lactobacillus casei and Lactobacillus reuteri have scientifically shown to prevent colds, improve immune response and shorten sick leave from work by 33%.

Wheat Germ is the food source part of the seed and is an excellent source of zinc which helps boost immunity.  Found raw or toasted, it tastes great sprinkled on salads, rice, or steamed vegetables.

Eating more of the foods listed above along with proper hand washing and getting enough rest will really boost your body’s defenses to ward of colds and flu this season.

Try cooking up these immune boosting recipes below or make your own creation using several foods listed above.

Immunity Boosting Recipes

Immune Booster Smoothie

Ingredients

2 cups spinach
1/4 cup carrots
1 banana
1/2 cups orange juice
1 cup water
2 cups frozen strawberries (I defrost them first because the flavor is more intense)
1/2 cup frozen blueberries

Additional immune boosters: powdered probiotics, olive leaf extract and elderberry extract (amount varies depending on how many people are drinking the smoothie)

More healthy smoothie recipes on our new site: Simple Green Smoothies.

Sweet Potato, Corn & Kale Chowder

Ingredients

1 Tbsp Canola Oil
2 med. Carrots
1 med. Red Onion, chopped 1 stalk Celery, chopped 1 large Red Pepper, seeded & chopped
1 large Sweet Potato, peeled and chopped
1 sprig Fresh Thyme, minced
¾ tsp Turmeric
1 med Tomato, chopped
5 cups Cold Water or Veggie Stock
1 cup Fresh or Frozen Corn Kernels
3 cups Spinach Leaves, chopped, heavy stems removed and washed
Salt & Freshly Ground White Pepper to taste
Cayenne Pepper to taste
1 Tbsp Cornstarch
½ cup Fresh Parsley, chopped
¼ cup Cashew Pieces (optional)

Directions

In a large pot, heat the canola oil over medium-high heat. Sauté carrots, onion, celery, pepper, and sweet potato for 3 minutes. Add the thyme and turmeric; combine well with the vegetables. Add the tomato and cold water and simmer for 20 minutes. Add the corn, spinach, salt and white pepper, and simmer for 5 minutes. Season with cayenne pepper.

Combine the cornstarch with 2 teaspoons cold water (but see cashew option below). With the soup simmering, stir in the cornstarch mixture, continue to stir, and simmer for 3 minutes. Remove from heat and stir in parsley.

If using cashews, use a blender or food processor to blend the cashews, cornstarch and ¾ cup of soup broth. Return this mixture to the simmering soup and continue to simmer soup, stirring often for 3 minutes.

*Use organic ingredients whenever possible.
*Vegan and Gluten-free.

Source: Whole Foods Cookbook (substituted spinach for kale)

 
Angela offers nutrition counseling, workshops and corporate wellness programs. To learn more about Angela, a Registered Dietitian and Holistic Nutritionist, visit www.vitalandwell.com.

Ask the nutrition expert!

Share your recipes and secrets on how you keep you and your family healthy during the flu season.

P.S. — Have a burning question about nutrition and you or your family’s diet? Ask our nutrition expert, and we may feature it in a future post.

Written by Contributor Britney Manuel of BtanJerine, and A Simply Raw Life. 

At about 3 o’clock PM everyday a little man inside of me says, “it’s time for chocolate!”, and when he talks…I listen! And sometimes much to my dismay, this little man has cheap taste. So in an effort to be proactive I knew I had to at least make a healthier version to tame this wild beast of a chocolate monster within me. So this is what I did!

Vegan: Cranberry Almond Energy Bars with Chocolate Frosting

Ingredients

4 cups raw almonds
2 lbs. dates
1 cup shredded coconut
2 tablespoons chia seeds
2 cups dried cranberries

Frosting

1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao or carob powder

Directions

1. Blend the dates in a food processor until it makes a thick paste, and place in a bowl.

2. Pulse the almonds in the processor until they are finely chopped and add to the bowl. (I left some bigger chunks so that the texture varied).

3. Pulse the shredded coconut for a few seconds and then add to bowl.

4. Add chia seeds and dried cranberries.

5. Work mixture together with your hands until it makes a sticky ball.

6. Line a 9×13 cookie sheet with parchment paper. Add mixture to parchment paper. Cover ball with another sheet of parchment paper and use a rolling pin to flatten the ball into about 1 1/2 inches.

7. Place bars in the freezer for 1 hour.

While the bars are freezing make the chocolate frosting.  Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.

Take bars out of the freezer and cut them into bars. Pour frosting over the cut bars and return to the freezer. Bars won’t completely freeze (except the cranberries). Transfer to an airtight container and store bars in the freezer. I think that they taste better par frozen, so I just pop them out of the freezer and eat them straight away.

Store in the freezer for one month.

Makes approximately 15 bars

ARE YOU DROOLING YET?

For more sumptuous recipes visit Britney at A Simply Raw Life, or for off beat jewelry check out BtanJerine

Written by contributor Marieke Beeler of M for Mommy.

With the temperatures on the rise and summer vacation in full swing, it is time to bust out the molds and find a good popsicle recipe.  After all, there are few things more fun than making, enjoying…and possibly wearing popsicles with your little one on a hot sunny afternoon. 

Before you launch yourself into the kitchen, allow me to put out a word of caution:

“blackberries stain”

I made these popsicles in May and the wooden spoon is still stained pink.  So strip the kids down to their underwear or put on dark aprons if the kids are helping you in the kitchen. There will be some stirring and a lot of tasting happening before these beauties disappear into the freezer.

Oh, and have the garden hose (or shower) ready.  Think that the popsicle-making is messy?  Think again.  It’s the consumption that is truly MESSY!  Though I wouldn’t go as far as having my children eat their popsicles in the bathtub, fun didn’t stop when the popsicles were gone.  It simply continued in the grass with the garden hose on high.

Blackberry Lemonade Popsicle Recipe

These Blackberry Lemonade Popsicles are made with fresh ingredients and taste delicious! Makes: 8-10 popsicles

Ingredients

4-5 cups fresh blackberries
1 cup water
1 cup sugar (I used 1 cup and decided that I could use less.  I’m going to try 3/4 cup the next time and see how that works out.)
1/4 cup fresh lemon juice

Directions:

Purée the blackberries in a blender.  Strain the purée through a fine-mesh sieve, pressing the solids to extract as much juice as possible to yield 1 1/2 cup purée.  Discard the solids.  Heat the water, sugar, and lemon juice in a small sauce pan over medium heat until the sugar dissolves.  Stir the lemon syrup into the purée.  Pour the purée into 3-ounce paper cups or molds.

If you’re using wooden sticks, freeze the purée for 30 minutes in cups or molds before inserting the sticks.  That way they will remain standing straight.

TIP: If you have left over purée, do NOT discard it.  Turn it into a blackberry cocktail when the clock hits 5pm.  For the Ultimate Smooth Blackbery Cocktail visit Marieke at M for Mommy.

Recipe originally from Cuisine Tonight, Fresh & Fabulous, adapted by Marieke.

Join the discussion!

Do you make your own popsicles? Have any tips, recipes or ideas to share?

Written by contributor Marieke Beeler of M for Mommy.

These pork chops with bacon and thyme are packed with flavor and my kids, who are funny with tougher types of meat, can’t resist them.  Score!

Here’s the deal: I’m married to a Texan.  And though he certainly is not the “cowboy type”, he does like a steak once in a while.  Bacon, however, doesn’t fall in the “like” category for him.  It is labeled under the “LOVE” category (together with me), so when I hear someone say that “bacon goes with everything”, I think of my husband, who would wholeheartedly agree.

Though I personally don’t think bacon would go well with a banana-carrot cake muffin, or a strawberry dessert, I do believe that bacon and pork chops are a heavenly combination.  Add some fresh thyme and you have yourself a beautiful dinner.

Pork Chops with Bacon and Thyme

Ingredients
4 pork chops, bone in, medium thickness
2 tbsp. half and half
Kosher salt & freshly ground black pepper
4-6 slices of bacon
2-3 tbsp. unsalted butter
2 tbsp. fresh thyme, finely chopped

Serves: 4

Directions:
Fry the bacon in a large frying pan, until cooked and crispy (but not too dark).  Let them drain and cool on a plate lined with paper towel.  Wipe the frying pan clean with a paper towel.

Pour a little bit of half and half over the pork chops and rub it in before seasoning with the Kosher salt and pepper.  Do this on both sides.

Melt the butter in the same frying pan over medium heat and when the bubbles / foam start to pull to the sides,  gently put the pork chops in the pan.  Careful not to crowd them, as they always expand a bit in the cooking process.  Cook them evenly over medium heat for about 20-25, turning every 5 minutes.  Keep a close eye on them, to make sure they don’t cook too fast (they’ll dry out).  They will get a golden / caramelized color on the outside.  If you feel you need more butter, add a bit more.

By the way, I use butter for this dish, simply because it gives so much more flavor to the meat than vegetable oil does.  It’s a sinful little thing, but the few times that I pan fry a piece of meat, I splurge, and use butter.  I’m crazy like that.

Meanwhile, as the bacon has cooled, chop it and set it aside.  (I know it’s tempting, but try not to snack too much from it, or you won’t have enough left over for dinner.)

When the pork chops are done, remove them from the pan and set them aside on a plate.  Add the chopped bacon to the pan and reheat for about 30 seconds.  Add the thyme and mix together for another 30 seconds.

Serve the pork chops topped with the bacon and thyme mixture. To balance out the flavors, this dish goes really well with Belgian Endive Salad.

For more delicious recipes, visit Marieke Beeler, aka HRH Mommy

Tostada Salad: For a fresh, lighter meal this Cino de Mayo, make a tostada salad!

Black Bean Burritos: You can never go wrong with burritos for kids.

Veggie Tacos: This is a staple meal in our home— it is so yummy and easy to make. Definitely recommend adding this into your monthly meal menu.

Grilled Corn Guacamole: The Pioneer Woman made this recipe, which means it must be incredible. Guacamole and corn is a great combo in my book!

Garden-fresh Pico De Gallo: Fresh produce turned into a scrumptious dip will definitely garner some attention! FYI: You might want to double this recipe.

Horchata: A yummy drink for kids and adults. This recipes uses cashews instead of almonds, which makes it creamier and easier to make. Are you in?

Margarita Ice Cream: This festive and extremely delicious dessert is made the night before (which are my favorite kind of recipes).

Taco Bar: Taco bars are super easy to set-up and kids can help prepare the ingredients. The assembly line gives everyone a chance to pick and choose what goes on their plate, perfect for picky eaters.

Written by contributor Marieke Beeler of M for Mommy.

I was born and raised in The Netherlands.  And, like many countries, the Dutch have their own version of pancakes. These Dutch whole wheat pancakes are the healthier version of the traditional Dutch pancakes. Instead of regular flour, I used organic whole wheat flour and added some flaxseed meal.

The Dutch pancake is thinner than the American version, yet slightly thicker than the French crèpe. If you have ever been to The Netherlands, you may have visited a “pancake house,” a place where a 3-5 page menu lists nothing other than different types of pancakes. Though the plain pancake is already good to start out with, it becomes fun when you get creative. Add anything you’d like: cheese, mushrooms, bacon or fresh tomatoes for the heartier versions and fruits such as bananas, apples, raisins or pineapple for the sweeter alternatives.

Popular and traditional pancakes that you will find on any pancake house menu (and in my kitchen) include:

• Cheese (goes well with ham, pineapple, or mushrooms)
• Bacon (goes well with apple)
• Apple (goes well with bacon, pineapple or raisins)
• Banana
• Tomato & Mushrooms

Toppings I often use are powdered sugar, pure maple syrup, Agave syrup, honey, jams, cinnamon sugar (add a few dashes of cinnamon to regular fine sugar) for the sweeter versions.  You might be surprised to hear this, but strawberry jam is absolutely delicious on a cheese pancake, while maple syrup is almost mandatory on your bacon version. I always top my apple pancakes with some cinnamon sugar.

As you can see, the sky is the limit.  Experiment, play and enjoy.  Serve them for breakfast, lunch or dinner.  Oh, and in the case of left-overs: cover them with aluminum foil and refrigerate.  The following day just reheat them in a frying pan until they get a little crispy.  Yum!

Get the kids involved in making the batter.  Family fun starts in the kitchen.

Dutch Pancakes : The whole wheat version

Ingredients
2 cups organic whole wheat flour
2 tbsp. golden flaxseed meal
1 egg
pinch of salt
3 cups milk, plus ¼ cup extra, if needed
1 tbsp. vegetable oil, plus more for baking

Makes: 6-10 pancakes, depending on the pan size

Directions:
In a large bowl, mix the flour, flaxseed meal, egg, salt, 3 cups of milk and 1 tbsp. oil together to make the batter.  It should be liquid enough to move around the pan easily.  The batter will thicken as it sits in the bowl, so use the 1/4 cup of extra milk (or more if needed) to thin it out as you proceed.

Heat a little bit of oil in a large frying pan over medium heat.  When hot, use a ladle to pour the batter in the center of the pan.  Distribute the batter around the pan by turning the pan in circles until the batter reaches the edges.  Bake the pancakes over medium heat until the bottom of the edges starts to brown, a couple of minutes.  Flip the pancake and bake on the other side until golden brown.  Keep a close eye on them as they brown very quickly.

Either immediately serve, or stack the pancakes up on a plate to create a tower (the Dutch way).  Place the plate with pancakes in the center of the table and the whole family can dig in.

• If you want to add bacon: fry the bacon first in the pan and when almost cooked, pour the batter over it to cover.  Flip, when browned on the bottom.
• If you want to add fruit: pour the batter in the pan and immediately add the fruit, pressing it down into the batter before the batter “sets”.  If the pancake is a bit on the thin side, pour a little batter over the fruit to cover it and prevent it from sticking to the pan once flipped.
• If you want to add cheese: do the same as with fruit.

Obviously, you can also add the extras after the pancake comes out of the pan.

NOTE: when you’ve added “extras” and you flip the pancake, don’t move it around until the bottom is set.  Otherwise your bananas/apples/whatever will let go of the pancake and you will have something that resembles a “scrambled mess” in your pan.

Add any toppings (such as syrup, jam, sugar, etc.) and either roll up and eat, or just cut it into pieces.

For more delicious recipes like this, visit Marieke at M for Mommy.

Join the discussion!

Where are you from and what is one of the traditional dishes from the area (or country) that you are from?