Whole grains play an important role in mine and my families diet. As an athlete and mama of two young boys, we are constantly on the go. We rely on the long term energy that whole grains provide us. I use quinoa in salads and soups, and I almost always have some version of this wild rice salad in the fridge. Truth be told, I haven’t cooked with (or eaten) a whole lot of buckwheat so when deciding on a recipe to make today, I wanted buckwheat to be the shining star and pancakes seemed like a no brainer. Maybe not super creative but don’t be fooled. These cakes are delicious and a great “base” recipe where you could add just about anything you wanted to make them your own!
Buckwheat, a gluten free whole grain is chalked full of essential minerals and is high in protein.
The texture and flavor of buckwheat can be heavy so often it is used in conjunction with other flours in baking. I, however, find the texture and taste to be delicious and love the unique nutty flavor. These pancakes give you some serious bang for your buck (you don’t need many) and are the perfect answer for a morning breakfast that will fuel your body and brain alike. They’d be delicious topped with a dollop of yogurt and fresh berries or you can follow my lead and go heavy on the butter with a drizzle of real maple syrup. You know I love my butter.
The texture and flavor of buckwheat can be heavy so often it is used in conjunction with other flours in baking. I, however, find the texture and taste to be delicious and love the unique nutty flavor. These pancakes give you some serious bang for your buck (you don’t need many) and are the perfect answer for a morning breakfast that will fuel your body and brain alike. They’d be delicious topped with a dollop of yogurt and fresh berries or you can follow my lead and go heavy on the butter with a drizzle of real maple syrup. You know I love my butter.
INGREDIENTS
- 1 cup whole grain buckwheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 cup whole milk (or nut milk if dairy free)
- 1 egg, separated
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons melted butter or ghee
- melted coconut oil, for cooking
INSTRUCTIONS
- In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and cardamon; set aside.
- In a small bowl mix together the milk, egg yolk, maple syrup, vanilla extract and melted butter. Mix the liquid ingredients into the dry until just combined.
- next recipe : mountainmamacooks.com
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