Pancakes

This recipe was inspired by Homemade Mommy.

Servings: 2

Ingredients

  • 4 eggs
  • 2 ripe bananas
  • 1/2 c sunflower seed butter
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • dash of salt
  • 2 tsp vanilla
  • coconut oil

Instructions

  1. Beat eggs in medium bowl.
  2. Add bananas, mashing and mixing.
  3. Add remaining ingredients and mix well.
  4. Melt coconut oil in non-stick skillet over low-medium heat.
  5. Pour 1/4 c batter per pancake into skillet.
  6. Cook until fairly well set up (very little jiggle when skillet is wiggled).
  7. Carefully flip pancakes and cook until pancake is evenly puffed up.
  8. Serve warm.

Notes

If the batter is too thick, add unsweetened rice milk 1 tbsp at a time.

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Buckwheat Breakfast Cereal

This recipe was inspired by RecipeTips.com.

Servings: 2

Ingredients

  • 1.5 tsp coconut oil
  • 2/3 cup kasha (roasted buckwheat groats)
  • 1 egg,¬†beaten
  • 1 2/3 cup water
  • 1/2 – 1 cup berries (fresh or frozen berries)
  • 1 tsp cinnamon
  • Optional:¬†Stevia leaf powder, if needed

Instructions

  1. Melt coconut oil in a non-stick pan over low heat.
  2. Add kasha.
  3. Stirring quickly, add egg. Continue stirring quickly until kasha is coated and egg is cooked.
  4. Add water and increase heat to medium until water boils. Cover, reduce heat to low and cook for 15 minutes.
  5. Turn burner off and let sit for 5 minutes.
  6. Add berries and cinnamon, and serve.

Notes

This can be made with milk or non-dairy milk (almond, rice, etc.) though you’ll want to keep an eye on the pot as it may boil over.