Happy New Year everyone 🙂 The year sure is short. I can’t believe here we are on the first day of 2015.
It was a cold morning as expected here in the frozen tundra (though much better than when it was -1 F. At least it is 20 degrees today. We didn’t stay up late on the eve’s to countdown though. Well, hubby and I had a date night watching movie at home and it was almost midnight by the time we were done. The kids went to bed by 8:30 and Fiorina didn’t wake up until almost 8 and Iven decided to wake up at 6:45 lol! But the boy has been sleeping through the night for the past 2 months, so, I really can’t complain.
He likes to be at the kitchen these days….tinkering with stuff while I’m cooking. It is still pretty safe for him to do so at this point, but I can foresee it getting “dangerous” as he gets taller. This boy is super curious and will touch anything that he’s never seen before (why am I surprised with this part!!). Anyway, I decided we were going to have buckwheat pancakes to kick off 2015 🙂 I’ve prepared the buckwheat pancakes batter the night before and so I thought I whipped up the pancakes for everyone. I’ve made this several times and Fiorina loves it (she’s the queen of soba noodle too btw ha!). Iven is still not very consistent whether he likes it or not. These buckwheat pancakes are light and airy (thanks to the yeast). They aren’t difficult to make, but do require few hours in the fridge before you can cook them. So, this was our first meal in 2015 🙂 buckwheat pancakes, eggs, and avocado. A power breakfast I must say. It’s great to start the day with loads of healthy nutrients 🙂 Drizzle with a bit maple syrup and pat some butter on if you like. I pat on some coconut oil with maple syrup on them.
BUCKWHEAT PANCAKE (18-20 mini pancakes)
- 1 Tbsp active dry yeast
- 1/4 cup warm water
- 1 cup whole wheat flour
- 3/4 tsp salt
- 1 cup cold water
- 1 Tbsp brown sugar or Turbinado sugar
- 2 Tbsp melted coconut oil or butter if you prefer
- 1/2 tsp baking soda
- 1/4 cup hot water
Dissolve the yeast in a warm water. Combine all the dry ingredients for batter. Stir in the yeast and cold water. Cover and refrigerate for at least 2 hours. I usually left it overnight
Combine the brown sugar, melted coconut oil, baking soda and hot water. Pour into the batter that you've prepared and stir to mix well. Let the batter stand for 30 minutes. The batter should be airy and light
Preheat a non-stick pan or griddle on medium heat. Lightly grease with oil or cooking spray. If you want to make mini pancakes, drop about 1 Tbsp of the batter onto the pan or griddle and cook for about 1 minute or less and flip over and cook for another minute. Continue with the rest of the batter until you're done. Serve with maple syrup and butter if you like.