Breakfast is, by far, my favorite meal. Nothing beats a fluffy Dutch baby that rises to impossible heights in the oven, or a plate of sunny-side up eggs with biscuits and bacon (this one is absolutely necessary after an indulgent night involving a few too many glasses of Rioja). Places that serve breakfast all day are amazing, since having breakfast for dinner is just so much fun. Pancakes (one of the most versatile breakfast options) don’t generally tend towards the healthy side (they are pan – cakes…cakes in a pan…), so it was necessary for me to find an alternative that I could eat often. I came across the recipe below in the GOOP newsletter that pops up in my email once in a while. I changed it up a bit, and came up with a recipe that I make at least twice a month. Buckwheat is a great source of iron, flax seeds add some Omega-3s, and the blueberries contribute loads of antioxidants A big batch made on the weekend can be used as healthy snacks throughout the week. After you’ve eaten the hot ones on the first day with lots of maple, you can eat the cold ones for snacks plain, but I usually smother mine with some homemade apple or plum butter (courtesy of my mom).
Ingredients (adapted from GOOP)
1 1/4 cups rice milk (or soy, almond, or whatever you prefer)
1 Tbsp. lemon juice (optional)
1 Tbsp. vegetable oil
1 Tbsp. maple syrup
1/2 cup buckwheat flour
1/2 cup unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup ground flaxseed
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cups frozen or fresh blueberries (or more if you prefer)
Instructions
1. Mix wet ingredients in a small bowl.
2. Mix dry ingredients in a large bowl.
3. Add wet to dry and stir just enough to combine. If you want thicker pancakes, add some more flour.
4. Add blueberries and stir in.
5. Heat griddle or pan and cook pancakes, using about 1/4 cup of mix for each pancake.
