Most mornings Dick and I have a bowl of oatmeal topped with a variety of fresh fruit, ground flax and nuts and seeds like walnuts and raw sunnies. My oatmeal supply was nearly depleted, so I decided to try a buckwheat oatbran pancake recipe. It is a vegan recipe because it has no eggs and uses orange juice instead of milk. What a treat they turned out to be... so light and fluffy, not what you'd imagine buckwheat pancakes to be! I sprinkled a few blueberries on top after pouring the batter onto the griddle and served them with chokecherry syrup made by Brambleberry Farm in Pequot Lakes (Minnesota) that I purchased at our local farmers market. You'll be eating breakfast as quickly as the time it takes to cook old-fashioned oatmeal.
The recipe came from my 12 Best Foods Cookbook by Dana Jacobi. The cookbook "identifies 12 of the most potent micronutrient-rich foods including broccoli, black beans, tomatoes, salmon, soy, sweet potatoes, oats, onions, blueberries, walnuts, spinach, and chocolate that can help protect you against major disease and provides over 200 recipes starring these ingredients".
Buckwheat Oat Bran Pancakes
½ cup buckwheat flour
½ cup oat bran
1 tsp baking powder
¼ tsp salt
¼ cup defrosted orange juice concentrate ¾ cup orange juice (I didn’t have any frozen o.j., so I substituted reg. o.j. I increased the amount because the batter was way too dry. ¾ cup is just perfect.)
2 tbsp walnut oil or canola oil
Mix dry ingredients together. In a separate bowl, whisk orange juice and oil together then add to dry ingredients mixing just until blended. Don’t overmix. Pour scant ¼ cup batter on oiled heated skillet spreading it into 5” rounds. Sprinkle a few blueberries on top, if desired. When top is covered with small bubbles and dry around the edges, flip pancakes and cook on other side until brown. Serve immediately or keep pancakes in a 200° oven while making the remainder of the batch.
Wednesday, July 1, 2009
Today's mileage: 2-mile walk
Total mileage for July: 2 miles
Bible reading? yes