Saturday mornings have become pancake mornings over here. Almost always blueberry, every once in a blue moon they get studded with chocolate chips, and in the winter time, they’re in the shape of snowmen with a little sifter ready to go with some powdered sugar to dust on top as snow. After a long week I somehow always forget about it, but as I find myself wondering what to do for breakfast on Saturday mornings, I remember, “Ah, yes. Pancakes.”

I started with this Martha Stewart basic pancakes recipe, I liked it because it was pretty easy to remember. As happens with almost all my baking, I started to tinker with it to see how much white flour and sugar I could eliminate or sub out. I love the nuttiness of the different non-white flours and almond flour in particular has a lot of protein, which I’m always trying to get more into my growing kids. The original recipe calls for a few tablespoons of sugar, but if you’re adding blueberries or other fruit or drizzling maple syrup on top, then you really don’t miss it.

The recipe I’ve included below is doubled from Martha’s original. The doubled batch is enough for a full breakfast and a half for our family of 6. Friday night, I mix together the dry ingredients and leave it on the counter ready to go in the morning. Even this step that takes just a few minutes the night before really helps my morning self feel ready to conquer the day. Especially if I wake up to a squawking Lucia with her voracious morning appetite.

Saturday Pancakes, adapted from Martha Stewart

1 cup whole wheat flour
1/2 cup almond flour
1/2 cup all purpose flour
1 tsp salt
4 tsp baking powder
2 eggs
2 cups milk
4 Tbs neutral oil
fresh or frozen blueberries

Stir together the flours, salt, and baking powder with a whisk. In a separate bowl, beat 2 eggs then mix in the milk and oil. Add the dry mixture to the wet, stir together. It’s ok if the batter is lumpy!

Heat a non-stick skillet (we love our cast iron) over medium heat. Add a dollop of coconut oil to coat . Use a 1/4 measuring cup to pour pancakes into the skillet. Add blueberries over the top, be careful to have space in between. When there start to be bubbles on the top of the pancake, or when you an see that the underside edge is cooked or browning, flip pancake and cook for another minute or two. When both sides of the pancake are golden brown, put onto a plate. Repeat the dollop of coconut oil between batches.

Serve with soft butter and good maple syrup.