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 delshadduo.blogspot.com
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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