These Paleo Peach Blueberry Pancakes can be made with fresh, frozen or canned fruit. And check this out: it’s not often you can say syrup is sexy, but this… this syrup pour is sexy. When Raj and I meet up for breakfast, he usually requests pancakes, blueberry pancakes, which explains the volume of variations of blueberry pancakes.
Today I would like to cover a sticky subject. As I’m sure you know, we had a couple unusual incidents here in Canada this week. Shootings. Attacks on military personnel. I was chilled, this sort of thing doesn’t happen in Canada. The CBC did an amazing job in covering, and Peter Mansbridge is the man. I feel like he should have his own scotch blend; I would buy it. But although the sticky subject I will write about today is well known for being Canadian, is not the shooting, politics or senseless acts of violence. I was vetoed about writing my personal thoughts and feelings on the matter, and fair enough you are here for pancakes, not politics.
Today’s sticky subject: maple syrup. I’m sure most of you are familiar with that sweet sticky goodness. In diners, on the table at home, maybe in a bottle shaped like a woman. I am sure you know, not all syrup is created equal: there are different grades, and levels, price, and ingredients. We aren’t talking about maple flavored syrup (which is mostly corn syrup and artificial flavors). But the real, good, usually expensive maple syrup.
What the heck is maple syrup? Essentially it is tree blood. But don’t worry, it’s not like they take all of it, and the tree dies, it’s more like donating blood. Maple trees, (other trees too, such as birch or palm) convert starches saved in the roots to sugar in the form of sap. Maple trees need to be 30 or more years old to be tapped and the average tree will produce 30-50 liters of sap in a season. Generally, sap is collected for 4-8 weeks depending on weather, and tapping happens mostly in the spring, but occasionally in the fall.
The majority of Canadian maple syrup is produced in Quebec; the USA’s main producer is Vermont. Those areas have their own classifications for syrup. International lines mean different classifications as well. So it can get confusing.
Once collected, the sap needs to be cooked. It is boiled down and the 30-50 liters of raw sap reduces down to 1 liter of finished product. The resulting product is of varying degrees of color and viscosity.
For “Canada: No. 1, including Extra Light, Light, and Medium; No. 2 Amber; and finally No. 3 Dark or any other ungraded category. The United States uses different grading standards. Maple syrup is divided into two major grades: Grade A and Grade B. Grade A is further divided into three sub-grades: Light Amber (sometimes known as Fancy), Medium Amber, and Dark Amber.” (Wikipedia)
Real maple syrup has nutrients that other sweeteners don’t have, but that doesn’t necessarily mean it’s good for you, it is still a sugar and should be treated as such (Here’s some nutritional information). A delicious maple sugar that dances on your pancakes and then on your tongue like a tiny angel of natural goodness.
What does this mean for you? When shopping for maple syrup, look for a No.1 north of the 52nd parallel, and a Grade B or better for the USA to make sure you are getting the real good stuff instead of maple flavored product. It’s always more expensive, but totally worth it!
If you would like to learn more about maple trees, and syrup check out the IMSI website. Now, go pour some on your Paleo Peach Blueberry Pancakes.
Paleo Peach Blueberry Pancakes
- 1 1/4 cup peaches pureed (approx. 2 small peaches- they just need to be pitted, not peeled – though Raj would require peeling as well)
- 4 eggs
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp coconut flour
- 1/2 cup blueberries
- Pit peaches pop into a food processor, or blender.
- Add eggs and pulse until blended.
- Add salt, baking soda, and coconut flour, pulse until blended.
- Stir in blueberries and pour or scoop onto a griddle (approx. 350F).
- Cook for 3-4 min. (until bubble pop and don’t fill in.
- Carefully flip and cook for approximately the same amount of time.
- Serve with real (B grade or better) maple syrup, and grass fed butter.
- Category: Breakfast
I am reading this in mid afternoon after sleeping the day away after night shift. Oh, if there was someone here to make these for me right now!
I know the feeling!
Although those seem to be the days I make the most elaborate meals: After a couple hours on the couch half-watching TV and thinking, “I should really get off my ass and make something,” I’ll finally get up with the intention of making something fast and simple but then get something in my head that just starts to snowball. Before you know it I’ve been to the store, made 2-3 side-dishes and a main, taken photos, and it’s 10:30pm.
…Dinner is served!
Can I use almond flour instead and how would I change the measurement of the flour, do not the taste of coconut flour.
Of course you can! You can do anything! The way coconut flour absorbs moisture is much different than almond flour, so my suggestion is to find a pancake recipe that JUST uses almond flour and then add peaches and blueberries to it. Happy cooking!!