Blueberry PattiesBlueberry Patties
Every mum and granny (and some dads and granddads) know how to make patties made out of leftover porridge or rice pudding. They are called "lummur" in Icelandic. They are fairly thick pancakes and not too sweet so they can be made both as savoury or sweet. Sometimes, in the autumn when fresh blueberries are available I make them with those wonderful berries which are filled with antioxidants and iron. My husband prefers his patties with raisins but I like them with blueberries. Sometimes I compromise and make them with both!
These patties are lactose free and nut free.
If you don't have fresh blueberries on hand you can use frozen blueberries. Reduce the soy milk by 25 millilitres (a little more than ½ fluid oz) if using frozen blueberries.
Note that you will first have to make the porridge although if you have any leftovers you can omit step 1 in the method.
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Very Icelandic and often made out of leftover porridge and fresh blueberries in
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- Lactose (dairy) free
- Nut free
- Vegan
Blueberry Patties
Ingredients
- 125 millilitres (4¼ fluid oz) water
- 100 grams (3½ oz) rolled oats
- 60 grams (2 oz) spelt flour
- 1 teaspoon gluten free and aluminium free baking powder
- ½ teaspoon salt (Himalaya or sea salt)
- ½ teaspoon ground cinnamon
- 1 tablespoon coconut oil + 1 teaspoon coconut oil
- 100 millilitres (3½ fluid oz) soy milk (or any other milk you prefer)
- 1 egg (please use free range eggs)
- 3 tablespoons agave nectar
- 150 grams (5 oz) fresh blueberries (or frozen)
Preparation
- Place the 125 millilitres water and 100 grams rolled oats in a small saucepan along with the ½ teaspoon salt. Cook for 7-10 minutes or until you have a porridge-like consistency. Add more water if needed.
- In a medium bowl, mix together 60 grams spelt flour, ½ teaspoon ground cinnamon and 1 teaspoon baking powder.
- In a separate bowl, stir together the egg, 3 tablespoons agave nectar, 100 millilitres soy milk and 1 tablespoon coconut oil. Stir well.
- Add the wet ingredients to the dry ingredients. Also add the porridge. Combine everything together. Add more soy milk if necessary. The batter should be fairly thick (it should not run off a spoon but rather it should be like a thick porridge).
- Melt 1 teaspoon coconut oil in the pan.
- Turn the heat up to highest setting and then turn it down to medium.
- Use a ladle to pour the batter onto the pan.
- For each patty, immediately add 1 tablespoon blueberries (while on the pan). Press lightly with a back of a tablespoon so the blueberries are incorporated with the patty. It should take about 45 seconds to 1 minute or so to cook this side.
- Lift the edge of the patty with a palette knife. If it is fairly loose from the pan, it should be ready.
- Flip the patty over with a palette knife and heat the other side for a minute or so (normally 30 seconds will do).
- Transfer to a plate.
- Serve with maple syrup, agave nectar or even cheese and jam.
Tips
- If you prefer you can add the blueberries to the dough before turning it to the pan. Just be careful not to over mix as the dough might turn purple!
- You can freeze the patties and re-heat later. They are also very tasty served cold (excellent for the lunch box).
- You can use regular baking powder instead of the aluminium and gluten free one.
- You can use honey or maple syrup instead of the agave nectar.
- You can use whole wheat flour instead of the spelt flour and maple syrup instead of the agave nectar.
- If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
- You can use other berries instead of blueberries, try raspberries, strawberries and more.
- You can use rice milk, oat milk, almond milk or skimmed milk instead of the soy milk
