I took a couple of weeks off from blogging. Why? Honestly, I started reading more about improving your blog and found out I’m doing everything wrong.
I take pictures with my iPhone…or use free stock photos. I don’t have an email list. I don’t offer some great product, have sponsors, paid ads, etc. Just about all conventional wisdom about blogging is the opposite of what I do.
But then I realized something: I didn’t set out to have a successful, monetary blog. I set out to do something different: share what I know for free. Take it, leave it, ignore parts that don’t fit you. That’s what I wanted to do.
You see, this past year has been one of the hardest of my life. And in the midst of that pain and stress, I felt like God wanted me to write and share what I know. Give it away, and be an encourager. So now I’m back to do just that.
I worked on Black Friday and we all took in dishes for a potluck meal to eat as we were very busy. I took in a family favorite called Spiced Winter Fruit to combat all the rich, gooey, unhealthy stuff that I knew would be present. And I discovered a new way to use it: pancake topper.
See, I love pancakes. I mean LOVE. ❤ Mostly for dinner on Sunday nights. It’s just a tradition for me. I make pancakes various ways. Sometimes with bananas and eggs and a bit of flour(always gluten-free since I’m sensitive to wheat). Sometimes with oat flour instead of regular, or other times using almond flour. (Not almond meal, as it’s coarser. Get the finely ground almond flour for pancakes). Or sometimes with a quick mix from Aldi, my favorite gluten-free biscuit and pancake mix( which is also very low in sugar…score!)
Oh, one simple tip: If you use oat flour save yourself the money buying it. Take regular oats and grind in the blender until they form a fine flour. See? Inexpensive, healthy and gluten-free(if you get gluten-free oats).
Anyway, I don’t like syrup and butter on my pancakes/oatcakes because the meal doesn’t stick with me. I want something with a bit of protein and natural sugar that’s got the fiber, etc. I always use almond butter in place of butter because, well, I LOVE almond butter. 😀 And for the topping, I often use frozen blueberries/cherries that I thaw a bit in the microwave. But the other night I covered the pancakes with the winter fruit and it was amazing.
So here’s my mom’s recipe. It’s very versatile as it uses canned fruit since fruit can be hard to come by in the winter. You can use fresh fruit-you just have to cook a little longer in the oven to get the dish to be tender.
Spiced Winter Fruit
- 1 can (15 ounces) peaches, drained and rinsed and chopped
- 1 can (15 ounces) apricots, drained and rinsed and chopped
- 1 can (15 ounces) pears, drained and rinsed and chopped
- 1 can (15 ounces) pineapple tidbits, drained and rinsed
- 15 ounces of unsweetened applesauce
- 1 Tablespoon of butter
- 1 Tablespoon of cinnamon
- 1/4 cup Sherry
Spray a 9×13 baking dish with cooking spray lightly. Place all canned fruit in the dish. On the stove top, mix the applesauce, sherry, and cinnamon together and cook over medium until the mixture begins to bubble. Pour over the fruit in the casserole dish. Dot the entire top with bits of the butter. Bake at 350-degree oven for one hour. Serve warm.
Here are my delicious almond butter fruit pancakes. I worked Sunday night so I treated myself to these for lunch on Monday where I ate the outside in the beautiful autumn weather.
Do you like pancakes? What are your favorite ways to eat them?