Sunday, February 27, 2011

Light vegan buckwheat pancakes & fruit


On Sunday, after a trip down to the wonderful farmer's market on Melrose Place where we pick up our fresh veggies, fruits, fish and a selection of Korean vegan fare from Dave's for the week, it's pancakes in our home! Sometimes there is a tribe of us watching the footie, eating pancakes and drinking a bloody mary or two. You didn't think we were dull did you?
These pancakes are really easy to make-would I make it difficult for you?
I like to keep a bowl of fruit out on the side for easy access, healthy pickings and additional color to the kitchen. For longerlife of your strawberries- as we tend to buy a lot, put them unwashed wrapped in a paper towel inside a covered tupperware container. The paper towel absorbs their extra mositure.
INGREDIENTS
4 tbsp flax seed oil
1/2 cup soya milk
1/2 water (add more water for thinner pancake)
1/2 tsp per pancake of vegan butter
Strawberries and bananas (of course any fruit will do and especially blueberries)
Arrowhead Mills Organic buckwheat ready mix (or make your own with 1/2 cup wholewheat flour & 1/2 cup buckwheat & 1 tsp baking powder)
Maple syrup or agave nectar

DIRECTIONS
Heat a non-stick pan on medium heat.
In a large bowl, mix pancake mix (or wholewheat flour/buckwheat/baking powder) together with oil and slowly add water and milk until there are no lumps and it's smooth. *
Put mixture in an easy pouring jug. Add a 1/2 tsp butter to pan and coat center area by turning butter as it melts in pan. Pour in desired size of pancake. When bubbles appear then turn over and cook the other side. Continue with the remaining mixture.
Add fruit and sweeten with maple syrup or agave nectar.

* Another option is to mix in blueberries with the mixture and then cook-the blueberries make it instantly sweeter!
Enjoy the Oscars, and have a healthy week! Don't forget perhaps make it a meatless Monday:)






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