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 and the flax seeds add some Omega-3s. A big batch made on the weekend can be used as healthy snacks or quick breakfasts throughout the week. My favorite way to have them is with spoonfuls of homemade applesauce and dollops of yogurt. Every fall, my mom and I go to a local orchard and pick bushels of apples. We’ll then spend the entire weekend cooking up large batches of applesauce (unsweetened, just flavored with some cinnamon and nutmeg) and apple butter. After canning it, we have enough to get us through until next fall! You can serve these pancakes however you would like, but the combo of unsweetened applesauce and yogurt is a great way to add some fiber and protein without adding sugar. If you freeze them, they can be popped into the toaster for a quick breakfast during the week or a snack with some almond butter!
Ingredients (adapted from GOOP)
1 cup almond milk (or regular milk if you prefer)
1 Tbsp. lemon juice
1 Tbsp. vegetable oil
1/2 cup buckwheat flour
1/2 cup whole-wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup ground flaxseed (optional)
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cups frozen or fresh blueberries, 2 sliced bananas, 1 diced apple, or whatever else you like in your pancakes!
applesauce and yogurt for serving
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 fruit and stir in.
5. Heat griddle or pan and cook pancakes, using about 1/4 cup of mix for each pancake.