While I haven't had the feeling of a hangover in months (one of the perks on not drinking and pregnancy), Monday mornings are still tough, especially after a weekend of fun, friends and hot breakfasts at home. I had a wonderful time, cooking breakfast each morning, getting our tree, decorating the house, hosting/attending a progressive dinner party, and having a sweet baby shower thrown for me by my dear Boston girlfriends. After all that holiday fun, Monday morning comes as a rude awakening even to the most sober. So back to work and just counting down the days until next weekend's leisure mornings.
Gluten Free Buckwheat Pancakes (I used this recipe from here)
- 1 cup buckwheat flour
- 1 tsp baking powder
- 2 Tbsp sugar or honey
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk or almond milk
- 2 Tbsp melted butter
Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add egg, milk and butter or margarine, beating well after each addition.
Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brow
Voila! Gluten free, high protein pancakes. Top with strawberries, maple syrup, Nutella, whatever. I like making extra and saving them in the refrigerator as little power pellets to go through out the week. I think they still taste great cold with nothing on them.
I still want to try these Paleo pancakes.