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Blueberry Buckwheat Pancakes and Carrot and Red Pepper Soup for Meatless Monday!

Although I love my smoothies and juices first thing in the morning, nothing is better than a warming plate of homemade pancakes! I’ve been known to eat them for dinner too! Blueberry buckwheat pancakes are sure to please and are filled with yummy delicious goodness! Buckwheat flour is a great source of protein and fiber and makes the perfect substitution in this recipe for the typical nutrient deprived white flour.

Blueberry Buckwheat Pancakes

1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified almond or rice milk
1 cup fresh or frozen blueberries
1 tbsp grapeseed oil (butter/olive oil works too!)

Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.

Preheat a non-stick skillet or griddle, then add grapeseed oil (and/or butter/olive oil). Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately

For alittle extra sweetness, I like to add Madhava Agave Nectar-blueberry flavor on top of my pancakes. It’s a low-glycemic sweetener and it tastes delicious! For other flavors, visit their website here – www.madhavasweeteners.com/agave/

Onto something more savory, this carrot and red pepper soup is full of beta carotene, vitamin C, protein, fiber and super low cal! I know it’s still warm outside and summer hasn’t officially ended, but I just couldn’t help but post a soup recipe, mainly because my fridge is loaded with organic carrots. Between soups, muffins and fresh juices in the a.m, carrots are quite the popular veggie in my house!

Carrot and Red Pepper Soup

1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers, halved and seeds removed

3-4 garlic gloves, with skin on

1 tbsp olive oil
2 cups soymilk or almond milk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.

Roast bell peppers and garlic, drizzled with olive oil at 400 for approx. 25 mins. (You can roast peppers directly under the broiler until the skin is blackened. This may take 10 mintues or longer, depending on your oven). Once roasted, place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers and remove skins from garlic.

Blend the carrot mixture along with the bell peppers and garlic in a blender or food processor in several small batches. Add some of the non dairy milk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.

Have a Delicious Monday!

 

 

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