There are several reasons this household looks forward to waking up on Saturday morning.
The first is there are no deadlines. No urgency to wake up and start the day. Instead, Jordan and I wake up according to our internal clocks.
Most days, Jordan stays in bed longer so I like to take advantage of the alone time by working on a post or doing house chores and cleaning.
I love the process preparing our home for the week to come, so I oddly look forward to Saturday morning for this reason too. I’m also pretty clumsy when it comes to cleaning, so it’s usually not long until I make enough noise to wake the sleeping beauty.
When it’s time to eat, we use Saturday as an excuse to be indulgent (this usually makes up for all the kale smoothies throughout the week).
Staples include biscuits and gravy, cheesy omelets or sweet, fruit-filled pancakes. Regardless of the dish, we take our leisurely time to enjoy every last bite while chatting about plans for the rest of the day.
It’s our time to reset, recharge and look forward to the weekend ahead.
Is it Friday yet?
These pancakes are perfect for your next Saturday morning breakfast. Made with wholesome ingredients like whole wheat pastry flour and coconut milk, you can feel good about starting your day with these cakes.
We studded them with fresh blueberries, but you can substitute any fruit you like from strawberries to raspberries to sliced bananas.
If you’re only cooking for two, I suggest making the entire recipe and freezing the rest for easy weekday morning breakfasts. Toast in the toaster oven to reheat.
Blueberry Coconut Pancakes
serves 3-4 (7 pancakes)
1 cup whole wheat pastry flour
2 1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon raw sugar
6 tablespoons unsweetened shredded coconut
1 large egg
1 cup + 3 tablespoons coconut milk, divided
1 teaspoon vanilla extract
1/2 cup blueberries
butter or coconut oil for the pan
1. In a small bowl, whisk together all dry ingredients.
2. In a medium bowl, whisk together the egg, 1 cup + 1 tablespoon coconut milk and the vanilla extract.
3. Slowly pour the dry ingredients into the wet while whisking to combine. There will be a few lumps, so don’t over mix.
4. If your batter is too thick, mix in the additional coconut milk one tablespoon at time until it’s thin enough to easily pour.
5. Heat a large saute pan or griddle over medium heat. Add a tablespoon of butter or coconut oil. Tilt the pan to cover the bottom completely.
6. Once heated, pour a 1/4 cup of batter into the pan. Cook the pancake for 30 seconds before adding your blueberries. Add as many as you like to the top of the pancake.
7. Once the pancake starts to bubble and the edges set, flip and continue cooking the other side.
8. Repeat with the remaining batter.
Note: Pancake base adapted from Skinny Taste