Healthy Dinner Recipes Step Aside – It’s Breakfast Time!
I find that it is so easy to find healthy dinner recipes online when I use my favorite cookbook – Google. There are a myriad of quick healthy dinner recipes to choose from. Whenever I am looking to squash the boredom of preparing and eating the same meals all the time, I can easily find at least several easy healthy dinner recipes to make just searching on the ingredients that I have available at home.
But when I try to find a recipe that is great for breakfast, I don’t seem to have as many options available. Since one of my all time favorites was and always will be pancakes, I did a search to see if I could uncover any recipes for vegan pancakes that did not include milk or egg. To my delighted surprise, I found several.
Since in my opinion, simplicity is key, I weeded through all of the options that I found and eliminated the complicated ones and the ones with ingredients that didn’t sound right to me, and I actually took the leap and tried a couple of them. I tweaked and refined and came up with my own personal recipe that I would like to share with you here.
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Here is my own personal (revised and tweaked from one I found on Google!) recipe for Vegan Buckwheat Pancakes. I hope you like it! Please let me know if you try it. I’d love to hear your comments and personal tweaks (only the healthy ones!)
Simple Vegan Buckwheat Pancakes
- 1 cup almond milk
- 1 tablespoon organic apple cider vinegar (I like Bragg’s the best)
- 3 tablespoons olive oil
- ½ cup plus 4 tablespoons buckwheat groats ground into flour (simply done in a coffee grinder or Magic Bullet)
- a couple of pinches of Stevia extract (to sweeten slightly)
- ½ teaspoon of Himalayan sea salt
- 1 tablespoon baking powder
- A couple of tablespoons of GHEE for cooking
• Combine almond milk with apple cider vinegar and let sit
• In a separate bowl, combine ground buckwheat with stevia, salt and baking powder
• Go back to the almond milk mixture and add the olive oil to it. Whisk them together.
• Stir in the buckwheat mixture and stir until it forms a batter. Do not over mix.
• Let batter sit for 10 minutes while you heat the pan
• On medium heat, warm frying pan or griddle. Melt a small amount of the GHEE into the pan.
• Using a small ladle, spoon the pancakes into the pan.
• Heat until browned, but be careful not to burn!
I serve these wonderfully healthy pancakes with cut up strawberries and blueberries. So good for you and so tasty too!
So the next time you search for a simple healthy dinner recipe, don’t forget breakfast! Try this recipe as an important part of your healthy regime.