best ever weekend breakfast

pancakes

This actually may be one of my favorite recipes of all time. It has become somewhat of a weekend tradition in my house, and if you can teach your brother-in-law to make them even better than you, then you can forever get out of breakfast duties on Saturday ;) Not only are these pancakes gluten-free, but they are whole grain, fluffy and can be made totally flour free! We have recently discovered they are easily turned into the most delicious waffles ever if you have a waffle maker (or a friend with one – thank you Kristen for trying this out and sharing in the goods). Our family favorite combo is quinoa/buckwheat with banana. Just remember to soak the grains the night before you want to make this recipe!

Blender Pancakes

  • ½ cup quinoa, rinsed well
  • 2/3 cup buckwheat (or brown rice, millet)

Soak the grains with water in separate bowls overnight. Add 1 tbsp kefir (a fermented dairy drink full of good bacteria and yeast for the gut), or lemon juice (anything acidic will do to break down natural enzyme inhibitors in grains).

Next morning rinse the grains in colander and place in blender.

  • ¾ cup milk substitute (or organic milk, yogurt, kefir)
  • 1 egg (or substitute like 1 tbsp chia seed with 1/4 cup water)
  • 1 tbsp melted ghee (clarified butter), coconut oil, olive oil, or organic butter
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • 2 tbsp shredded coconut or brown rice flour
  • Optional add 1-2 bananas, a ripe pear, or ¾ cup berries.

Preheat pan (325-350, or med-low), add milk substitute to blender with grains and blend until smooth. Open lid and break egg into running blender, add coconut, oil (or butter), and salt. Sprinkle baking soda while still running and then stop the blender.

Cook pancakes on preheated griddle or pan, use some coconut oil, ghee or butter for the first batch.

Serve with maple syrup and flax oil mix (1/3 flax oil 2/3 maple syrup). This is a great way to add some omega 3 fatty acids and cuts the sweetness of maple syrup. This also helps to prevent spiking blood sugar!

Freeze left over pancakes and defrost in the toaster later.

Then come back and tell me what you think!! Best ever?…I think so!

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Comments

  1. Sam this recipe is fabulous! I made this for breakfast this morning… news years day for my family and they loved them! I’m a vegan and gluten free BUT my family aren’t even close and they couldn’t tell the difference! So delicious… I paired it with homemade raw almond butter and some fresh fruit!

    DELISH!

    Thanks for the post and Happy New YEar!

  2. My yoga teacher training group is on a vegan cleanse, you have alot of very appreciative new fans with this recipe Sam! ;) Hope Europe is treating you well, best of luck!
    Jen from The Yoga Lounge <3

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