Last year we moved into a 70s split level with weird laminate floors, original oak kitchen and every room painted a different color. Sounds like a dream right? Truly, it was not the finishing’s that won us over but the magical, enchanted, fairy garden that came with the house. Seriously guys, this garden is zen af. Sometimes I just sit out there and feel overwhelmed with gratitude that I get to live here every day. There are fruit trees, foot bridges, streams and cobble stone paths running through it. Every time I walk in the garden I discover something new, but it literally took me until august of this year to discover a saskatoon tree hidden in a corner, dripping with ripe purple berries. I had no idea it was even there and then, bam, berry heaven.
For me saskatoons evoke nostalgic memories. They grow abundantly in the prairies where I grew up and have been staining my fingertips purple since the earliest summers in my memory. They are also a nutritional power house. Saskatoons contain 2 times more fibre, potassium and iron and 4 times more magnesium than blueberries. They are also an excellent source of calcium and rich in antioxidants.
My little tree is a berry making maven. Since it’s discovery I have enjoyed fresh saskatoons almost daily yet have barely made a dent in the total berry count. Sadly, last week I noticed a few berries were starting to look wrinkled and spoiled, a tell tale sign of autumns fast approach. So now I have begun to harvest the fruit with greater urgency and have been trying out different saskatoon recipes, (tip: don’t put them in a smoothie unless you like drinking gel!)
My favorite way to enjoy saskatoon is just plucked straight from the tree, my second favorite are in these delish paleo pancakes.
Of course you don’t neeeeed saskatoons to make these pancakes. They are great with blueberries, chocolate chips or all on their own, but the sweet tartness of saskatoons do just take them to the next level. These pancakes are light and fluffy with a cake like flavor, they aren’t quite as thick as traditional flour pancakes, and strangely kind of remind me of the pancakes from a certain fast food chain that serves breakfast until 10.
The dry components of this batter can be premixed and stored so all you need to do is add the wet ingredients when your pancake craving strikes. These store well in the fridge or freezer and can even replace the bread in a breakfast sandwich. If you have been looking for a fast, delicious paleo breakfast here you go.
2 cups paleo flour blend – I highly suggest following my recipe to make your own but if you would rather just order one thing and be done with it, this is the only premixed paleo flour blend I have used with success.
1/2 tsp salt
¾ cup almond milk
3 tbsp maple syrup
1 tbsp melted coconut oil or ghee
1 tsp vanilla
Mix your dry and wet ingredients into a smooth batter stirring until just combined with no lumps.
Heat a non stick skillet over medium heat, add a bit of oil just to glaze the pan.
Pour a scant quarter cup of batter for each pancake.
Sprinkle the pancake with fresh saskatoons.
Wait until bubbles form in the batter, flip and cook until golden brown on the other side.
Enjoy them hot and store any extras in the fridge for future snacking.
These will last in the fridge about a week or can be frozen for months.
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