pancakes
Buckwheat Oatmeal Pancakes with Pear and Apple Topping
01/17/10 Filed in: Breakfast
A good morning to all! Pancakes are are great for any meal on any day, but on Sunday, they are the best! I have been making pancakes so frequently since I discovered buckwheat pancakes, that I think I might invest in an electric griddle. Currently, I use my omelet pan, making one pancake at a time. I could seriously cut down on cook time if I could make three to four pancakes at once. Especially, since I make more than I need just so that I can throw a few in the freezer for a quick breakfast on Tuesday, Wednesday, and Thursday!
This time I took my oatmeal pancakes and replaced one cup of oatmeal with buckwheat flour. This made the pancakes a little less dense, but still very hardy. The pancakes themselves are slightly sweet due to the banana in the batter.
For the topping, I sliced two pears and an apple into thin wedges. Then I cut them in half. I peeled the pears but not the apple (lots of nutrients in the apple skin.) I placed the fruit in a skillet and set the heat on medium low. I added about two tablespoons of Earth Balance, a tablespoon of honey, one teaspoon of cinnamon, and a half teaspoon of ground ginger. I let that cook slowly while I made the pancakes.
While not a cereal grain, buckwheat is a fruit seed related to the rhubarb and sorrel. Buckwheat is an excellent grain for those who are sensitive to glutens. Nutritionally, buckwheat helps to lower cholesterol and blood pressure. Buckwheat is rich in flavonoids, especially rutin, which are phytonutrients. These compounds help maintain blood flow and keep platelets from cloting excessively. Buckwheat also contains 86 milligrams of magnesium in a one cup serving. Magnesium relaxes blood vessels, improving blood flowand nutrient delivery.
Oatmeal is a complex carbohydrate. That means it will break down slowly helping to stabilize blood sugar. Oatmeal is also full of vitamin A, B complex vitamins, iron, and calcium. In addition, oatmeal provides dietary fiber making it beneficial to the digestive system.
So eat pancakes! And know that you are providing your body with good nutrition while filling your soul with comfort. Life is good!
Living a life of personal balance, moderation, education, and connection.
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Oatmeal Apple Pancakes
10/20/09 Filed in: Breakfast
Nothing makes any day feel like Sunday morning like pancakes. Indugent and comforting, pancakes hit a lot of those taste sensors that makes us grateful for slow, easy mornings. Padding around in our pj's and louging on the couch only compliment the joy of a tummy full of yummy.
This morning I was experimenting with oatmeal in an attempt to increase the nutritional content of my pancakes. They are heavier than a standard pancake, but they definitely passed the husband taste test.
Place all ingredients except the apple in a blender and mix until the oatmeal is all chopped. Slice the apple into thin pieces and set aside. Heat up a frypan on the stove with a little coating of cooking oil or vegan butter. Pour 1/2 cup of batter in the pan. Press two slices of apple in the pancake while cooking. When the edges of the pancake are brown and the batter is bubbling, flip your pancake and brown the other side.
If you have a warmer, keep your cooked pancakes in there until finished cooking to keep them warm and yummy. If you do not them place the cooked pancakes on a dinner plate and then flip another plate on top as a cover.
Also, if you have an electric griddle or one to put on the burners of your stove, definitely use it. It will reduce your cooking time as you can cook more than one pancake at a time.
Ingredients List:
2 cups rolled oats
2 cups soy or almond milk
1 ripe banana
2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon almond extract
1 apple cut into slices
Living a life of personal balance, moderation, education, and connection.