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It’s still blindingly cold here. Cold air pours through our floors and walls.  Now, instead of thinking about buying rugs and insulating our basement, I just think about making John quit his job and letting us all move to Arizona.  It was negative 8 or 9 when we woke up this morning.  I still managed to get Will bundled up and out the door for a free music class downtown, which, for my little Tennessee self, was a feat that bordered on the heroic and insane.  In order to qualify for free parking in the downtown parking garage I decided to buy a cup of coffee at a little shop right across from where the music class was (it was either that, or pay $2 for parking, so I decided a cup of coffee with a stamped receipt was a better use of $2).  And I ordered my coffee and was about to pay, and the guy at the register told me it was on the house!!!! I was completely floored and overjoyed.  Trying to savor the beautiful, small moments in the midst of the paralyzing and soul-crushing cold weather.

So this is a variation of my almond meal pancakes, which you can read about here.  This version also has flax and hemp, for a little variety in texture and some extra protein and fiber.  I’ve been buying frozen wild blueberries lately– they’re smaller than the “regular” blueberries you usually see, but wild blueberries apparently have almost twice the amount of antioxidant goodness as non-wild blueberries.  Interesting, huh?

I’ve been eating these, smothered with butter and blueberries, which add enough sweetness that I can live without syrup (although a little maple syrup wouldn’t hurt at all).

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Hemp seeds, or hemp hearts, can be a little expensive, but they are packed with nutrition.  Just 3 tablespoons contains 10 grams of protein, 20% RDV iron, 20% zinc, 45% magnesium, and 3 grams of fiber (with only 3 g. total carbohydrates).  I bought a big 5 pound bag from the brand Manitoba Harvest, because it was much cheaper per pound than buying it in small quantities. I usually throw a few tablespoons in smoothies (I make one similar to this, minus the dates, plus 2 T of peanut butter), or toss some in the morning porridge.

One note about the pictures/recipe– for the pancakes in these pictures, I put blueberries right in the batter, but the berries ended up burning a bit as they were cooking, so the recipe says to just make the pancakes without the berries, and then add berries at the end.

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Almond Flax Pancakes with Wild Blueberries

1/2 c. almond meal
1/4 c. ground hemp hearts (aka hulled hemp seeds)
1/4 c. flax meal
1/4 t. salt
2 eggs
1/4 c. water
2 T. oil or melted butter (plus more to add to the pan for cooking)
1/2 t. vanilla extract (optional)

wild blueberries, thawed (or fresh, if they’re in season)

1. Mix dry ingredients, and then add remaining ingredients (except for blueberries) and stir until well-blended.  If you want to be really fastidious you can beat the eggs separately before adding them, but I just mix everything together in one bowl.

2.  Heat butter or oil in a skillet over medium heat, and add batter, about 1/4 cup at a time.  Cook 2-3 minutes on each side.  Caution:  These do not form little bubbles like regular pancakes do to test for doneness, so you just have to watch them closely and use a little intuition to tell when to flip them.

3.  Top with butter and a mound of blueberries.  And real maple syrup (which you can buy the most cheaply at Aldi’s if you have one close by!).

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