I was speaking with a young woman one day about eating a whole food, plant-based diet and how much I enjoyed the variety and coincidental health benefits. She asked, “What do you eat for breakfast then?” She looked quite puzzled and genuinely concerned.
” Anything I want!” I replied.
Today I wanted pancakes. Pancakes can easily be made without milk and eggs. These delicious cakes were made with buckwheat and some unbleached flour. I used coconut yogurt, water and a couple of teaspoons of grape seed oil for my liquid, then I added a small shot of agave syrup and a pinch of salt. Oh! And don’t forget the baking powder (I almost did). Voila! Buckwheat pancakes.
The secret to the syrup? Panela. I discovered this bit of sugary goodness in Bali. It’s a raw, unrefined whole cane sugar. The one I purchased here in Canada has a hint of a molasses-like taste (still delicious and interesting) while the one in Bali was all caramel. I put half a puck of panela along with some water into a saucepan and brought it to a boil. To dress it up, I added chopped pecans and pepitas (pumpkin seeds) and a bit of real vanilla.
On a side note: Today’s exclamation points have been dedicated to Kristin Fraser. 😉
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