Saturday, May 14, 2011

Buckwheat-almond pancakes with blueberry sauce

My daughter hated the red lentil soup we had two nights ago (she loves regular lentils - I wasn't expecting this).  However, I completely redeemed myself in her eyes with this breakfast today.  She ate hers with both applesauce and the blueberry sauce.

Adapted from
1.5 c buckwheat flour
0.5 c almond meal
1 t baking soda
1 t cream of tartar
1 t cinnamon
2 c unsweetened almond milk (could use half water)
1/3 c applesauce (unsweetened)

Combine dry ingredients, then add almond milk/water and applesauce.  Let sit while the skillet heats.  These cook more quickly than wheat flour-based pancakes.  For 3" pancakes, flip after about 3 minutes.

Blueberry sauce
1.5 c frozen blueberries
4 finely chopped dates
1 t arrowroot powder

In a small pot, heat blueberries, dates, and a splash of water until dates are soft.  Mash blueberries with spoon if desired.  Place arrowroot powder in a small dish and add 1 t water; mix and then add to blueberries, stirring until sauce thickens, just a minute or two.  Remove from heat.

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