If you’re anywhere on the east coast today, you’re probably snowed in thanks to the weekend blizzard Jonas. Brooklyn got more than 30 inches of snow, and I broke out my snow pants and Ben’s snow goggles and trounced around in it yesterday. I looked super cool.
All this snow put me in the mood for a hearty homemade breakfast. I decided to pull out my recipe for oatmeal pancakes and blueberry syrup. I know that pancakes and syrup don’t really sound like detox – and they’re not – but this recipe does take out all the refined, processed ingredients, and packs in much more fiber and nutrients than the classic white flour version.
Also, I promise that not all my recipes for detox involve oats, but that last bag of oats I bought was just so damn big…
4 cups of classic oats
3 cups of buttermilk (low or full fat)
1/2 cup skim or low fat milk
4 eggs + 1 more egg white whipped
3 teaspoons of baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons of melted butter
(If you have a sweet tooth you can add a tablespoon of brown sugar, but I like to keep them on the savory side to balance the blueberry syrup coming up….)
Place the oats in a food processer, and grind them down (to a flour consistency if you want pancakes that are classically smooth, or slightly coarser if you want a thicker nuttier pancake). Pour in the buttermilk and let them soak for 45 minutes – 1 hour. If you’re going with the coarser version, I tend to throw in a little extra skim milk to make sure the consistency is griddle-ready.
2 cups of Blueberries (or your berry of choice)
1 cup pure maple syrup