I LOVE pancakes for breakfast but the traditional pancake does not keep me full, plus it’s loaded with eggs, oil, and sugar.  I’ve been experimenting with a few different versions of this recipe for a while and this is my favorite so far.  I initially got the idea to use raw buckwheat flour from Ashley @ http://edibleperspective.com/2011/01/baked-buckwheat/.  She uses it in her buckwheat bakes and I thought it would probably work well in pancake form too.  This recipe is vegan and gluten free and easily adapted to suit your tastes.  I use a food scale to weight out ingredients as opposed to measuring them.  It helps ensure I get the same result each time.  I’ll also include the approximate measurement in case you don’t have a food scale.

Buckwheat Oat Pancakes

Makes 1 serving of 3 pancakes.

20 grams Raw Buckwheat Flour (~1/8 cup)

20 grams Raw Oat Flour (~1/8 cup)

20 grams thick rolled oats (~1/8 cup)

1/2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Nutmeg

pinch Ground Cloves

2 ounces Almond Milk, Unsweetened (~1/4 cup)

1 Flax Egg

1 tsp Vanilla

8-10 drops Liquid Vanilla Stevia (or ~1/2 packet stevia powder, or 1 T sugar, or omit)

First make your flax egg.  Heat 1/8 cup water and add 1/2 T of ground flax, mix well.  Now mix all dry ingredients adding spices to taste.  Add in almond milk, vanilla and vanilla drops, mix well.  Now add in flax egg and stir until combined.  I make the batter into 3 pancakes.  I cook these over med/high on a nonstick pan so I do not spray or oil it.  Feel free to oil the pan if desired.

You can add fruit to the batter if desired and omit sweetner if topping with something sweet like maple syrup.  I usually double this recipe to make 2 servings and reheat in the toaster the next morning.  If making extra, cool completely on a wire rack so the pancakes don’t get soggy.

Hurricane Irene is not going to stop me from cooking as long as as I still have power! It keeps flickering and I keep turning the oven back on. I think I need to work quickly….. The following recipe is a combo of ingredients that I had in the fridge. You can easily substitute or omit any ingredients.

Due to this

I decided to design this recipe using the oven instead of the grill curious to see if the results would be similar. I think it was a success!

Spicy Roasted Tomato and Corn Salsa

Ingredients:
2 Ripe Tomatoes
1 Vidalia Onion
1 Bell Pepper
2 Cloves of Garlic
1 Jalepeno Pepper
1/4-1/2 cup Cilantro
1/8 tsp Salt
1 Ear of Corn

Directions:
Place tomatoes and corn on broiler pan and broil on high turning occasionally until browned. The tomatoes will most likely be done cooking first so just remove them and continue to cook the corn. Remove skin from tomatoes and quarter. Roughly chop onion and peppers. You can remove the seeds from the jalepeno if you want less heat in the salsa. Add all ingredients except corn to blender and process to desired consistancy. Using a sharp knife, remove corn kernals from the cob. Mix some corn into the salsa and reserve some for a garnish on top. Makes about 3 1/2 cups of salsa.

I broiled 3 ears of corn because that what I had. I love having extra because it tastes great added on top of salad.

Serve with chips or veggies. Be sure to chill the salsa first because it will be warm from the tomatoes and corn.

Homemade salad dressing always tastes better than store bought.  I like choosing the ingredients I put in it based off my tastes and preferences.  This is one of Randy’s favorites and is very easy to make.

Ingredients

1/4 cup plus 1 Tbs Balsamic Vinegar

1/4 cup Lemon Juice (fresh squeezed)

1/4 cup Sesame Tahini

1/2 cup water

1/8 cup Nutritional Yeast

1/8 tsp Salt

Blend all ingredients well.  Add more water as needed to thin out, if desired.  Makes approximately 2 cups.

My first blog post ever!  Still setting up the site so bear with me.  Much more to follow.  ~Leslie