This recipe is simple, and delicious hot or cold. You can use fresh or frozen blackberries. We eat it cold in summer, warm in winter. I have used fresh and frozen berries and have seen no difference in the finished product. Since I try to reduce gluten, I use Einkorn flour in it. Same amount called for, no adjustments necessary.
I am mostly sugar free for hormonal reasons. No, I don’t fly off the handle in rantings or anger, I just turn into a walking space heater if I have sugar. As any doctor would diagnose, “you’re just not a spring chicken any more.” Thanks for stating the obvious. I could have had my adult kids diagnose that one for free.
Anyway, I had the delightful pleasure of having two of our grands overnight last night. As is our tradition, I usually fix a special breakfast for them, usually food I would never eat due to sugar content. Yesterday they decided banana chocolate chip pancakes were to be on the menu. We picked up the ingredients last night between torrential downpours, and went to bed after some Grandpa time playing corn hole and competing by answering the questions while watching Who Wants to Be A Millionaire.
Morning dawned with more clouds and dampness, so hot pancakes would be perfect for breakfast. I had looked up a recipe online and printed it out. I decided to double the recipe. Past experience dictated that. It is better to have extra pancakes than to not have enough. The recipe was easy to follow, and the skillets were heated. The first batch always tends to brown a bit too much, and those are usually the ones I will nibble on while cooking the rest. I took a bite…
OH MY GOODNESS!!! Those were amazingly delicious!! I don’t know if it was because I haven’t had any sugar or chocolate for quite sometime, or if it was because they were moist, cakey and fantastically delicious, but I knew at that moment that I would have to share the recipe I found with the world!!!!