Campfires above the banks of the Berezina river
Mosquitoes and tangles of dense undergrowth
Roasting chicken, fresh-cut cucumbers and tomatoes
Berries peek through in the undiscovered nation
A posse of reveling campgoers descend upon them.
In the northlands of the island of Ice
Past sulfurous fields, tempered hot springs
And a towering crater of ash
Lie hills of plump blueberries,
Converts to jam and pie,
They greet the northern sun with aspects of earthiness.
The Hudson tributary winds north of the city
Through valleys and hills where
A gaggle of hikers trod beaten paths
Finding nature-loving urbanites and bright young couples
And a pound of tiny wild berries, the first of the season
Exchanging bug bites for the literal fruits of their labor
The primal desire is met – we sleep well these nights.
- 2 ripe medium-sized bananas (~2/3 c mashed)
- 1 c cassava flour
- ½ c tigernut flour
- ¾ c - 1 c coconut milk or water (batter should be spoon-able but not runny - you may need to adjust the liquid content significantly depending on what brand of cassava flour you use, some are more absorbent than others)
- 2 tb coconut oil or olive oil
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 1 c fresh blueberries
- 1 tb apple cider vinegar
- 2 tb coconut oil for cooking
- Mix all ingredients (except coconut oil for cooking) together well, in order listed.
- Put a tsp of oil in a nonstick pan over medium heat. When oil is warm, spoon out about 2 tb of batter and shape slightly with spoon into round pancake shape.
- Cook about 3-5 minutes per side - flip when edges are brown and bubbles appear in the surface. Can finish or keep warm in the oven (~250/275 degrees Fahrenheit).
- Serve warm, with maple syrup, more blueberries, or just eat plain!
This post has been shared on Phoenix Helix’s Paleo AIP Roundtable.