By Lynn Okura
The typical old-fashioned pancake recipe calls for all-purpose flour and plenty of butter — not exactly the best way to start your day. But since nothing beats a stack of fluffy pancakes in the morning, Janice Lavine of Breakaway Bakery in Los Angeles shares her healthy alternative: buckwheat pancakes. “Buckwheat is known as a great gluten-free grain,” she says. “But it’s actually not a grain at all. It’s a fruit seed related to rhubarb and sorrel and it’s loaded with vitamins and minerals.”
While they pack on the nutrition, Lavine says they don’t skimp on flavor, either. “They have a hearty, nutty flavor that pairs perfectly with maple syrup or your favorite jam,” she says.
Makes 20 pancakes
2 cups buckwheat flour
2 tablespoons sugar
1 tablespoon + 1 teaspoon brown sugar
2 teaspoons aluminum-free baking powder
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1 1/2 cups rice milk
With hand mixer, mix together ingredients until just combined. When ready to cook, batter should be able to come off a spoon easily; if too thick, add a little more rice milk.
Preheat skillet on medium high and grease. Spoon batter onto skillet, flip when ready.
“This batter also freezes really well,” Lavine says. “You can put it into your freezer and then when you’re ready to have them, make sure you defrost in your refrigerator overnight. Then you’re ready to go in the morning.” Read more here:: Huffintonpost
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Read more here:: Huffintonpost