My original plan was to share with you, my readers, the exciting events and exotic foods of the Berkeley International Food Festival. The event was nothing to write home about, so I found something that was – my homemade dark chocolate and coconut pancakes with real organic maple syrup.
Once upon a time there was a man and a woman. They woke up one morning to growling stomachs, aching for pancakes. Why resist, they thought, as they skipped down the stairs to ready their morning meal. Uh oh, we are out of pancake mix, whatever shall we do? I guess we’ll have eggs, the women said. The man hung his head in utter disappointment.
ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DEXTROSE, PARTIALLY HYDROGENATED SOYBEAN OIL WITH MONO AND DIGLYCERIDES, NONFAT DRY MILK, SALT, DRIED WHOLE EGGS, CALCIUM CARBONATE, CORN SYRUP SOLIDS, DEFATTED SOY FLOUR, SOY LECITHIN, CORN STARCH, SODIUM CASEINATE, CULTURED WHEY, SOYBEAN OIL, CARRAGEENAN, WHEAT GLUTEN, GUAR GUM, NATURAL FLAVOR.
Seriously? I don't know about you, but corn syrup solids and defatted soy flour do not pair well with my morning coffee. These pancakes are a mix of all-purpose and whole wheat pastry flour, coconut milk and dagoba semi-sweet dark chocolate. Switching to homemade pancakes is an easy way to incorporate natural, whole foods into your diet. I believe it was Michael Pollan who said you should not eat anything that wasn't around at the time of your great-great grandparents. Do you think they poured pancakes out of an offensive red plastic bottle?