Buckwheat Blueberry Pancakes = Breakfast Superfood

Some hobbies seem seasonal for me. So it's been super quiet around here, but my girls from my stitch and bitch group have been asking about my blog. So I'm going to try to get back in the saddle with it.

Particularly, someone asked to see pictures of my garden. I have a chocolate wild raspberry pie in the oven right now, so as soon as that's out I'll head outside to take photos. Until then, I have a buckwheat blueberry pancake recipe for you. Yay!

A few weeks ago I spotted soba noodles in the grocery store and realized soba noodles are a great summer dish because they're served cold. Then I learned that buckwheat (which is what soba noodles are made of) is super healthy for you. So now I'm on a buckwheat bender.

I found this recipe on Mayo Clinic (figured I couldn't go wrong there). And added some blueberries for extra anti-oxidant boost. Ugh, I'm so healthy I annoy myself sometimes. Completely different from me in highschool or college where I ate Poptarts and Oreos every day. I do miss them.

Anyway, this batter is fun because it looks like wet sand when you're mixing it! But they came out really tasty. I usually use honey on my pancakes, which makes them extra tasty and is also really good for you!

Buckwheat Blueberry Pancakes

Adapted from MayoClinic (head over there for nutritional information)

2 egg whites (substitute 1/2 cup applesauce and make it vegan!)

1 tablespoon canola oil

1/2 cup almond milk

1/2 cup white whole wheat flour

1/2 cup buckwheat flour

1 tablespoon baking powder

1 tablespoon sugar

1/2 cup water

Fresh blueberries

1. Preheat griddle or pan.
2. In a small bowl, whisk together the egg whites, canola oil and milk.
3. In another bowl, combine the flours, baking powder and sugar. 
4. Add the egg white mixture and the water and stir until slightly moistened.
5. Drop 1/3 cups of batter into pan.
6. Drop blueberries on to each pancake as it cooks.
7. Cook about two minutes on each side.

When ever we make pancakes I store them in tupperware with wax paper in between to reheat and eat all week. Or, I store them in plastic bags with wax paper in between and freeze them. You can heat them up in the toaster oven or microwave.

French Toast All Week Long!

If I can, I like to try to get ahead on the weekends as far as meal planning goes. So yesterday at the first farmers market of the season, I purchased a loaf of raisin bread and this morning I sliced it all up to make french toast sticks!

I'll keep them in the freezer and Dave and I will heat them up in the toaster oven all week for breakfast. Also if you're one of those psychos who eats breakfast in your car on your way to work, these are a good grab-and-go meal.

Not like anyone needs a recipe for french toast, but here's how I made mine!

French Toast Sticks

1 8 inch round loaf of rustic bread

4 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1. Slice the bread into about 3/4 - 1 inch slices. Then slice them in half length-wise, then again width-wise so you get 3 - 4 inch sticks... You know what I mean, just slice the bread.
2. Preheat skillet over low medium heat on the stove.
3. Add the eggs, vanilla, and cinnamon to a nice wide bowl and beat together.
4. Dredge each slice of bread in the egg mixture and place in the pan. 
5. Let cook about 1 - 2 minutes on each side.
6. Serve with honey or syrup.

I made a nifty fruit salad to go with mine for breakfast today.

Weekly Pancake: Banana Walnut

This was actually last weeks pancake, I just never got around to posting it.

Tonight is breakfast for dinner night, so there will be a new pancake happening in my kitchen!

Until then, we have banana walnut pancakes. I especially liked these with honey instead of syrup. The original recipe called for buttermilk, but I substituted soy milk, and they came out delicious just the same.



Banana Walnut Pancakes
Adapted from yumsugar

2 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg, brought to room temp
3 tbsp. unsalted butter, melted and cooled
2 cups soy milk
1 large or 2 small ripe bananas, smashed with fork
1/2 cup walnuts, roughly chopped

1. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. 
2. In a separate bowl whisk together the egg melted butter and then the milk. 
3. Make a well in the center of the dry ingredients, pour the wet mixture into the well and whisk.
4. Stir in bananas and be careful not to over mix.
5. Pour on to hot griddle or pan and sprinkle top with walnuts.
6. Flip once edges are almost cooked and bubbles begin to appear.