Best Sprouted Buckwheat Pancakes

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We make these pancakes about once a week in our house. They’re easy to make, nutritious, and really hard to mess up! We usually make some kind of a fruit topping for these so we don’t use as much maple syrup (see Blueberry topping in the Sauces/Dressings section), but you could also eliminate the maple syrup and use this as a savory pancake to go with a curry, stir fry, or other inspired topping.

Soaking grains helps to degrade their naturally occurring phytates. Phytates keep grains from growing into a plant when they’re not in the proper environment, but once they’re exposed to water, phytate decreases and the seed starts to sprout.

**You need to soak the buckwheat groats for at least 10-12 hours, so be prepared for that**

Makes 9 large pancakes

Ingredients

2 cups buckwheat groats (do not confuse with kashi, which are toasted buckwheat groats)

3 -4 cups water

3 tbsps apple cider vinegar or lemon juice

3/4 cup milk

3 tbsp maple syrup *optional

3 eggs separated

1 tbsp vanilla

1 tsp baking soda

3/4 tsp salt

Coconut oil for cooking

Instructions

Put buckwheat groats in a bowl with the water and apple cider vinegar. Soak for at least 10-12 hours, or you can change the water and keep soaking for another day/night. The water will be a slimy consistency which is how it’s supposed to be.

Put all ingredients except egg whites into your blender or food processor and blend until smooth. In a separate bowl, whip egg whites until soft peaks form. Add the batter to the egg whites and fold together gently.

In a stainless steel or cast iron frying pan melt coconut oil over medium heat. Test heat by flicking a tiny bit of water onto the pan – the water should bubble slightly when it’s hot enough. Pour in desired amount of pancake batter and flip once bubbles have formed over the entire pancake.

Add your favorite toppings and enjoy!

These are hearty pancakes, so if you can’t eat all the batter, store it in the fridge for 2-3 days for fresh pancakes on demand!! YUM!!

 

Simple Tasty Quinoa Breakfast

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It took me awhile to warm up to the idea of quinoa for breakfast, it always seemed more like a savory lunch/dinner grain to me. But add a few toppings and Bwhamo!! – quinoa is breakfast!! Tailor this to your own tastes (I recommend at least one crunchy thing like toasted almonds or coconut and one sweet thing like raisins, apples, honey, or maple syrup) and enjoy knowing that you’re starting your day with almost a full deck of protein building amino acids.

2 large servings

1/2 cup quinoa

1 cup water

Optional toppings:

Raisins

Toasted coconut

Toasted almonds (whole or slivered)

Diced apple

Seasonal fruit

Spices: Cinnamon, apple pie spice, cardamom, ground ginger, etc

Rinse quinoa thoroughly in water. Bring to a boil in a covered pot, then turn heat down to low and simmer for 15 minutes.

Add your favorite toppings and enjoy hot and toasty.

 

Gluten-Free Sweet Potato Corn Bread

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I have to admit that gluten-free baking is not my forte. I`ve been blessed to be tolerant of gluten, so wheat free does it for me meaning that I`ve had no need to seriously explore the world of sorghum and rice flours. Luckily, there are others out there who are very, VERY good without gluten in their larder: www.glutenfreegoddess.blogspot.com/. Goddess is a very appropriate word for this woman as she pumps out amazing gluten-free recipes and charm in every post she delivers. She also has somewhat of a fixation on chocolate which no one seems to be complaining about either. Enjoy this lovely bread with a hot bowl of Moroccan Yam Soup or simply by itself with a bit of butter.
3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup organic light brown sugar, packed
1 tsp vanilla extract
1 cup Bob`s Red Mill gluten-free stone ground cornmeal
1 cup Pamela`s Ultimate Baking Mix – (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp Pumpkin Pie spice blend
Sea salt, to taste.
1. Preheat the oven to 350 degrees F.
2. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a Springform pan.
3. In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.
4. In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.
5. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
6. Pour the batter into the prepared cake pan.
7. Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]
8. Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and continue to cool.
9. Serve slightly warm with a dab of your favorite butter or buttery spread.