2 organic granny smith apples, peeled, cored and chopped 1
pint fresh organic blueberries 1 tbsp ground cinnamon 1 tsp nutmeg 1/4 cup (2 fl oz) orange juice 1 tbsp agave nectar
I substituted organic coconut oil for the butter and water with some vanilla (since I didn't have any coconut water that I wanted to use) for the milk and it tastes great — especially along
with fresh organic blueberries.
(I always buy an abundance
of fresh organic Blueberries to freeze for the winter months to have for hot cereal, pancakes or fresh smoothies)
Each year we so look forward to
fresh organic blueberries and any other fresh fruit we can get our hands on.
Usually for fillers, we use frozen frozen or
fresh organic blueberries, or a berry mix, or lemon juice, thickened with kudzu and sweetened with xylitol.
This recipe is based on my Pumpkin Spice Pancakes with a few differences: I used kefir milk, homemade chunky applesauce, organic vanilla and
fresh organic blueberries.
Fresh lemon flavor studded with
fresh organic blueberries, held together by a nut free, dairy free, gluten free, refined sugar free batter, and topped with whipped coconut cream frosting, AND, it's husband and toddler approved.