Fantastic, buckwheat, vegan or vegetarian pancake recipe!

[Guest guest]

(Makes approximately 4 medium-sized pancakes)

 

Ingredients:

-- 2/3rds cup of Arrowhead Mills-brand buckwheat pancake and waffle

mix (found in most health-oriented grocery stores)

-- 1 egg or, if you prefer vegan pancakes, egg replacer equaling 1

egg (you won't even miss the real thing!)

-- 2 teaspoons of olive, hemp, flax or unrefined coconut oil

-- 1 teaspoon of agave nectar or honey (preferably agave which is a

low-glycemic sweetener)

-- 1 cup of almond, soy, rice milk or water, if you prefer vegan --

otherwise 1 cup of organic dairy milk

 

-- Suggested toppings: 1/2 cup to 3/4ths cup of chopped raw walnuts

or pecans, organic blueberries, strawberries and/or diced bananas

-- 100 percent, organic, maple syrup

 

1) Mix the first 5 ingredients in a bowl until lumps disappear.

2) Gently heat 1 or 2 tablespoons of one of the above oils in a

skillet (avoid high heat which results in forming carcinogenic

compounds).

3) Pour into a skillet with a large, mixing spoon, forming individual

pancakes.

4) Flip pancakes over after they start bubbling on the top.

 

Add toppings after the pancakes are ready (It's healthier that they

be added after preparing the pancakes versus blending them into the

pancake batter and heating them up, thus reducing the vitamin and

enzymatic powers that be!). Drizzle with maple syrup and presto a

great, healthy meal!

 

Bon apetit!

Sunder Kaur (or Melanie Elizabeth