Last weekend when I went to my favorite local vegan joint with my husband and friends for brunch , they all ordered the buckwheat pancakes that ended up being the crowd favorite (I was lucky enough to snag a bite). I decided to re-create them at home yesterday and I think I got pretty close. The best part is that I used no oil or refined sugars but they still tasted scrumptious.
The dry ingredients included buckwheat flour, cornmeal, coconut flour, flax meal, cinnamon, baking powder and date sugar:
The wet ingredients were soy milk, applesauce and vanilla. Mixed together, the batter looked like this:
I cooked them on a non-stick griddle:
I ended up serving mine with a salad (doesn’t everyone eat salad with pancakes?) and, instead of maple syrup, I heated up some frozen blueberries as a topping:
Oh boy, these were tasty. Because they are so dense, they need to cook longer than normal pancakes to cook through. I’ve increased the amount of cinnamon in the printed recipe to make that flavor stronger. By the way, this recipe is gluten-free.
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Buckwheat Cinnamon Pancakes – Makes 8-10 medium pancakes or about 2 servings
Ingredients:
1 cup buckwheat flour
1/2 cup coconut flour (or other flour of your choice)
1/2 cup cornmeal
1 tablespoon flaxmeal
1 tablespoon cinnamon
1/2 teaspoon baking powder
4 tablespoon date sugar (found in a natural foods store, I use Bob’s Red Mill brand)
2 cups soy milk or your choice of non-dairy milk
1/2 cup unsweetened applesauce
1/2 cup water
Directions:
Combine dry ingredients in a large bowl and whisk together. Add wet ingredients and stir to combine. Add additional water if necessary to thin the batter. Pour onto a hot griddle and cook at least 4-5 minutes per side to cook through. Enjoy with maple syrup or heated fruit.
I spent some time yesterday mourning the recent death of my dad. Although he suffered from mental disease, he also had serious physical disorders including poorly managed type 1 diabetes and other autoimmune conditions. I hope this experience of watching a loved one suffer from chronic illness will make me a better health professional in the future because I will be able to identify with other people who are sick. The hard part is that no matter how much we want to help others, they must be willing to do the work, too.
I came across a card that my dad sent me several years ago for Christmas. It was tucked inside a Far Side book of cartoons which he knew I loved:
He wrote “It is always good to have a sense of humor. Be well, do good work and stay in touch. Love, Dad” I think these are words to live by, don’t you?
Last weekend when I went to my favorite local vegan joint with my husband and friends for brunch , they all ordered the buckwheat pancakes that ended up being the crowd favorite (I was lucky enough to snag a bite). I decided to re-create them at home yesterday and I think I got pretty close. The best part is that I used no oil or refined sugars but they still tasted scrumptious.
The dry ingredients included buckwheat flour, cornmeal, coconut flour, flax meal, cinnamon, baking powder and date sugar:
I cooked them on a non-stick griddle:
I ended up serving mine with a salad (doesn’t everyone eat salad with pancakes?) and, instead of maple syrup, I heated up some frozen blueberries as a topping:
Buckwheat Cinnamon Pancakes – Makes 8-10 medium pancakes or about 2 servings
Ingredients:
1 cup buckwheat flour
1/2 cup coconut flour (or other flour of your choice)
1/2 cup cornmeal
1 tablespoon flaxmeal
1 tablespoon cinnamon
1/2 teaspoon baking powder
4 tablespoon date sugar (found in a natural foods store, I use Bob’s Red Mill brand)
2 cups soy milk or your choice of non-dairy milk
1/2 cup unsweetened applesauce
1/2 cup water
Directions:
Combine dry ingredients in a large bowl and whisk together. Add wet ingredients and stir to combine. Add additional water if necessary to thin the batter. Pour onto a hot griddle and cook at least 4-5 minutes per side to cook through. Enjoy with maple syrup or heated fruit.
I spent some time yesterday mourning the recent death of my dad. Although he suffered from mental disease, he also had serious physical disorders including poorly managed type 1 diabetes and other autoimmune conditions. I hope this experience of watching a loved one suffer from chronic illness will make me a better health professional in the future because I will be able to identify with other people who are sick. The hard part is that no matter how much we want to help others, they must be willing to do the work, too.
I came across a card that my dad sent me several years ago for Christmas. It was tucked inside a Far Side book of cartoons which he knew I loved:
He wrote “It is always good to have a sense of humor. Be well, do good work and stay in touch. Love, Dad” I think these are words to live by, don’t you?