Blueberry Buckwheat Pancakes — Try These!
Ahhh, we’re back in NJ hanging with my family for Christmas. Ella is loving being with her Nonni and Grandpa. We’re loving a little help with her and great cooking. And it’s good to get a little R & R.
This week is crazy with the holidays — but I had to take a second to share this splurge meal (and recipe) we ate because I know you’ll love it — went to the track to do some sprints this morning (little cold, but it felt great to get out!), then had one of our favorite splurge meals. Blueberry pancakes! Awww, man did these taste good!
Now I’m not talking about adding some water to a box of Bisquick, smothering them with artificial syrup crap and calling it a day.
This recipe is killer. A friend of mine sent me an advanced copy of his brand new Plant Based Recipe Guide — 134 mouth watering recipes — that were created to get lean, build muscle, and just improve overall health.
The one for Blueberry Pancakes on page 22 caught my eye immediately (it’s one of the 36 recipes JUST for breakfast alone!) — my entire family, including our 18 month old Ella, LOVED them!
Buckwheat Blueberry Pancakes
- 1 cup buckwheat flour
- ¼ cup ground flaxseeds
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon fresh ground nutmeg
- 1 banana
- 2 cups water
- ½ cup buckwheat flakes (or 1/2 cup whole oats, which we used because we had them)
- ½ cup blueberries
- Coconut oil
In a large bowl, mix together the flour, flaxseeds, baking powder, cinnamon and nutmeg.
In blender or food processor, blend the banana and water and then slowly add the dry mixture until smooth. Add buckwheat flakes (or oats) and blueberries (leave some blueberries to top pancakes with).
Lightly oil a frying pan with some coconut oil over medium heat.
Pour batter onto frying pan to the desired size of pancakes.
Cook for about 5 minutes on each side.
Top with fresh blueberries and organic maple syrup.
Great stuff! Definitely try these and let me know what you think.
Check out a few other recipes they included — really anxious to try these:
Page 39 <<<–Basil Walnut Pesto (super easy, tons of flavor, and loads of nutrients)
Page 55 <<<–White Bean Spread (PERFECT Christmas appetizer)
Page 82 <<<–Roasted Butternut Squash Soup
Page 104 <<<–Black Bean Soft Tacos (great quick lunch!)
Page 110 <<<–Chocolate Pudding (who doesn’t love dessert)
Page 112 <<<– Sweet Potato Pudding (can’t wait to try this one)
FYI — in the spirit of the holidays, the recipe guide with 134 savory recipes is on sale for just 3 days — just $19.95 (and since it’s a digital product, it’s great to just print out what you want and keep it by you while prepping the food).
PS: I’m going to try another recipe and will share it with you Friday … stay tuned!