“What do you mean it’s blue and black?”
There’s an experiment making it’s rounds on the internet these days which is a picture of a striped dress, partially in shadow and partially in light. The question asked is “What color is the dress?” What’s interesting is that a percentage of folks will say the dress is white and gold striped, while another percentage will say it is blue and black striped.
According to the explanation given, the two different answers represent how people’s brains process information. If your brain sees the dress only, regardless of the shadow or light around it, you will see the dress as blue and black (which it actually is). If your brain looks at the picture as a whole, incorporating the shadows and light around it, then you will see the dress as white and gold.
Interestingly enough, my husband and middle child, who lean toward more big picture, conceptually-minded thinking, see the dress as white and gold, while my oldest and youngest and I, who are extremely detailed-oriented thinkers, see the dress as blue and black. And of course, both sides think the other is nuts for seeing as they do!
I was reminded of this experiment when my son asked yet again for chocolate chip pancakes. Whereas I view food as fuel for my growing son which needs to be healthy and thought out, my son sees food only as an opportunity for gluttonous pleasure. On this particular occasion he and my middle child both had friends sleeping over, and my son thought it would be a valid argument in favor of chocolate chip pancakes – “But mama, don’t you want to serve our guests something they’d like to eat?”
I personally thought the kids wouldn’t care what I served them, but I decided in the interest of the dress experiment, that maybe I should work out a compromise with my son. Yes, to chocolate chip pancakes in deference to his view of food, but also yes to the pancakes being healthy to stay true to my food views. The result was a gluten, dairy, egg free oatmeal pancakes with both blueberries and mini chocolate chips.
Below is the recipe for folks interested in trying them out. You can make them without the chocolate chips and only blueberries; you can omit the blueberries and make them only chocolate chip; you can omit both. Your choice.
Gluten, Dairy, Egg Free Oatmeal Pancakes
(Makes a lot; may want to half the recipe for a small family)
4 cups “milk” of choice (soy, flax, rice, cow, etc….)
4 tbsp lemon juice
2 cups gluten free quick oats
2 tbsp ground golden flaxseed
6 tbsp water
2 cups favorite Gluten Free flour blend (I used a garbanzo and fava bean blend for the protein and fiber)
1 cup sorghum flour
1 cup gluten free oat flour
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 cup Enjoy Life allergen free mini chocolate chips (can use regular mini chips if you aren’t allergic to them)
1/3 cup melted “butter” of choice (vegan, soy-free, or cow)
1/4 cup Agave
1 tbsp safflower oil
12 oz frozen wild mini blueberries
1. Mix the milk with the lemon juice. Add the quick oats, blending well, and let sit.
2. Mix the flaxseed with the water, and let sit.
3. Combine the gluten free flour blend, the sorghum flour, the oat flour, baking powder, baking soda, salt, and cinnamon. Add the chocolate chips. Set aside.
4. Mix the melted butter, agave and oil. Combine this with the milk/oat mixture and flaxseed mixture, and add the blueberries.
5. Combine the wet ingredients with the dry until everything is well blended. Let sit while the griddle or pan heats.
6. Heat a pancake griddle to 350 degrees or a pan over medium heat. Grease with favorite method (oil, spray, butter).
7. Ladle pancake batter by 1/4 cups and let cook until the pancakes begins to bubble and get dry around the edges (usually just a minute or two). Flip and cook on the other side another minute or two.
8. Serve and enjoy! (I found them to be sweet enough without anything, but the kids still poured maple syrup on top!)