February? Really? Yesterday was fantastic, in mid forties—perfect for a late
winter run. Today, on the other hand, started out crawling at a snail's pace in a string of
cars on slush covered roads. Now flashes of lightening are reflecting off my computer screen while winds howl and the rain and hail pound on the windows! Although I feel like hibernating under a blanket,
I keep telling myself each day is one day closer to spring—so stay committed—exercise
–eat right.
One of my nutrition goals for the year is to incorporate a wider variety
of vegetables and grains in my diet. Buckwheat, actually not a grain but a
fruit seed, is a nutritious product that can be used as a grain substitute for
wheat or other grains containing protein gluten. Buckwheat pancakes were always one of my
husband’s favorite breakfast foods; therefore, I often made them for my family. I always thought they were okay, but last
week with a little tweaking I came up with a recipe that I can actually get excited
about!
Ingredients:
2 egg whites
1 tablespoon oil
½ cup almond milk
¼ cup all-purpose flour
¼ cup almond flour
½ cup buckwheat flour
1 tablespoon baking powder
1 tablespoon sugar
½ cup sparkling water
(optional-pinch of salt)
Toppings:
Fresh fruit, yogurt, or maple syrup
Directions:
In a small bowl, whisk together the egg whites, oil
and milk.
In a medium bowl, combine flours, baking powder and
sugar (whisk together.)
Add the egg white mixture and the
sparkling water and stir until just combined.
Heat a griddle over medium heat until a drop of
water sizzles when it hits the pan. Spoon
½ cup of pancake batter onto the pan.
Cook until bubbles form on the top and the edges are lightly browned.
About two minutes.
Turnover and cook
until the bottom is browned and the pancakes are cooked through. Serve warm with fresh fruit, yogurt or maple
syrup.
Buckwheat
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11
