peas + pancakes

Do you know what today is?

It’s a BIG day.

An exciting day!

Today is THE day that the Peas and Thank You cookbook is being released!

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Why am I so excited?  Well, let me tell you!

I first heard about Mama Pea from Kath’s blog, about 1.5yrs ago.  Kath made MP’s recipe for roasted chickpeas.  I clicked over to her blog and have been hooked ever since.  Whether it’s her creative + delicious recipes, photos of the kids, hilarious family stories, ripping on her cat, giving P. Daddy a hard time, discussing a controversial topic, or making fun of herself, she never ceases to amaze me!  A woman of many talents and one of the most hard working, dedicated, loving people I know.

In the past year Mama Pea and I have come to know each other really well.  It started through comments + twitter, and then emails.  We finally met at the Foodbuzz festival last year, where we were roommates.  We’ve been attached at the virtual hip ever since!  One of our favorite pastimes is harassing each other via twitter. :)

A few days after the Foodbuzz festival, Sarah + I were talking about her upcoming book.  The next thing I knew, I was on a plane to Portland to stay with the Peas for five days!  Sarah asked me to re-shoot a number of photos that were going to be in the book.  Honored, does not even begin to describe how I felt that she wanted me to be part of her amazing book!

Sarah made around 25 recipes from the book in 4 days.

I photographed them all.

I edited the photos.

We went over the choices.

We made decisions.

And most importantly, we ate ALL of the food.

I also became friends with two special little peas. :)

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And now the book is here!!  I can hardly believe it!

My name is in a book.

A real book!

A book that will, please all the eaters in your family, have you laughing so hard it hurts, and teach you that simplicity + real food are the way to go!

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You can find my photos on pages: xix, 42, 52, 66, 70, 74, 86, 90, 92, 95, 108, 110, 140-141, 143, 160, 180, 202, 210, 216, 218, 226, 228-229 – and a lovely thank you from Sarah in the acknowledgements

Every photo of mine you see, also means I’ve tried + tested the recipe.

Like this one below, for Teriyaki Tofu.  I wouldn’t say it if it wasn’t true, but every meal + sweet treat that Mama Pea made, was thoroughly enjoyed!

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Not only is this book filled with recipes, but all of the hilarious + heart warming stories you’re used to seeing on MP’s blog.  It’s like no other cookbook I’ve ever seen!  One of my favorite parts of the book are the “pea points,” which are little tips about each recipe.

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Can you tell I’m excited???

Believe me, it’s worth picking up a copy or five!  You can order Peas and Thank You – Simple Meatless Meals the Whole Family Will Love on amazon.

A big congrats to Sarah, on what I know will be a hugely successful book!! xo!

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And now for those pancakes, with a side of iced coffee.

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I made these for my mom, while the boys were golfing Saturday morning.

As with the gluten free donuts’, she was just as impressed with these gluten free pancakes.  She could not believe they were GF, especially after trying the GF pancakes at Snooze.  They were slightly too thick, too cakey + a bit on the gritty side.  At the time however, I thought they were amazing for GF pancakes.

These are nothing like those.  I used my go-to flour mixture of oat, coconut + sweet rice.  For the pancakes, I use different ratios than with the donuts.

My first trial was with a plain version a few weeks back, but I jazzed them up a little the second time around.

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Cherry Almond Pancakes [gluten free, serves 2]

  • 3/4c oat flour [ground from oat groats/steel cut oats in my blender]

  • 3T sweet rice flour

  • 3T coconut flour

  • 1t sucanat [or pure cane sugar]

  • 3/4t baking powder

  • 1.5 eggs [or 1 extra large]

  • 3/4-1c milk of choice

  • 1t vanilla extract

  • 1/4t almond extract

  • 3/4c cherries, chopped + pitted

  • 3T almonds, chopped

  • 1.5T coconut oil, melted [or other high heat oil]

  • 1/4t salt

  1. In a medium sized bowl, mix together the dry ingredients, including the almonds.

  2. In a small bowl, whisk together the wet ingredients, starting with 3/4c milk.

  3. Mix wet into dry, being careful not to over stir.  The batter should be pourable, but not runny.  If it’s too thick, add another 1-2T milk.  If it becomes too runny, add 1T more oat flour.

  4. Fold in the cherries.

  5. Let sit for about 3min and heat a pan or griddle, just below medium heat.

  6. Grease griddle/pan, pour batter to desired size, and lightly spread.

  7. Flip when the edges start to turn golden brown and you see bubbles coming through the top. ~2-3min per side [time might vary depending on your griddle/stove]

*If you don’t have coconut flour, or can’t find it, sub 3T more sweet rice flour instead.

*For the pancakes, grinding oat flour from whole groats or steel cut oats works best.  Grinding rolled oats into flour made them a tad grittier and sucked up more moisture.

*If the batter thickens in the bowl while cooking your first batch, add another 1T milk to thin out.

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Topped with: butter, almond, and maple syrup

My mom said there was no way you could detect these were gluten free, unlike the pancakes at Snooze, that had a “different” taste.

The cherries + almonds were a fun twist on the original, and the texture stayed just as pancakey delicious!

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Now maybe Mama Pea can veganize these?? ;)