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I grew up on pancakes. They were Dad’s specialty, made early on Saturday mornings. I remember the heavy iron skillet, the smell of oil and taste of syrup with butter. It probably wasn’t butter but margarine! Anyway the whole idea brings back lovely memories from my childhood.
Since then, I’ve learned to make pancakes in a healthier way. You name the flour because I’ve tried’ em all! I’ve used my 6 million dollar flour mix, greek yogurt, almond meal and of course buckwheat flour. The store bought grains mixes work fine too!
Buckwheat has NO relation to the familiar wheat. It is a gluten-free grain is more dense than wheat. Your palate will quickly adjust. That calls for a wopping “hooray” in our family these days.
Madac is on a gluten free diet for leaky gut and this recipe is a lovely treat for him and me.
3/4 cup buckwheat flour
1/4 cup brown rice flour
1 tsp baking powder (aluminum free)
1/4 tsp baking soda (aluminum free)
1/2 tsp Celtic sea salt
1 free range egg, beat well
2 Tbsp melted butter or olive oil
2 Tbsp of sucanat, maple syrup or pinch of stevia
1/2 tsp cinnamon
3/4 cup coconut milk (I used Thai Kitchen brand)
Mix the dry and wet ingredients separately. Combine all ingredients together with a fork ensuring there is no lumps in the batter. Add additional milk as needed. For medium sized medallion pancakes pour a 1/4 cup batter separated on a low heated oiled pan (may use butter, coconut oil or olive oil). Heat pancakes until bubbles form over top of pancake then flip. Let set for another minute or so.
Want a variation? If you are pushed for time pick yourself up a pre-mixed buckwheat pancake mix. Serve it with warm butter and this Homemade Honey Syrup.
It doesn’t matter how you make or serve a pancake it will brings JOY to your home!
If you want to cook more like this than check out the Find Your Energy: 10 Day Cleanse. I created this easy program for women who want to push the reset button.