Additional Nutritional – Newsletter #1 – Recipe

Banana Cream Buckwheat Pancakes

This week, we’re sharing a recipe for delicious Banana Cream Buckwheat Pancakes.  These pancakes are meant for everyone!  They are gluten/wheat free and vegetarian/vegan-friendly and make for a power-packed breakfast of champions.

Each serving is approximately 300cals each (2 pancakes) and today we are going to outline the recipes for 2 servings.  These are also very easy to freeze, so the opportunity to make multiple servings (batch cook) is there as well.

For the Pancakes:

• 1/2c Buckwheat Flour
• 2 “Flax Eggs” (1tbsp flax meal, 2tbsp water = 1 “egg” and let sit for 5-10mins after stirring)
• 1/2c Unsweetened Cashew Milk
• 1tsp Vanilla Extract
• 1tsp of Coconut Oil

Preparation

Prepare Flax Eggs and set aside.  In a blender, blend Banana, Vanilla Extract, and Cashew Milk together. In a bowl, mix Buckwheat Flour, Flax Eggs and Banana Mixture together.  Grease your frying pan and pour batter into it over medium heat. Cook Pancakes on medium heat and flip once you see bubbles forming and bursting on the top.

For Cream:

• 1/2c Raw Cashews soaked (1-3 hours ~ best to do this the night before)
• 1/2 Lemon, juiced
• 1tsp Xanthin Gum
• 1/2tbsp Chia Seeds
• 1tsp Vanilla Extract
• 1tbsp Maple Syrup
• 1/4tsp Sea Salt
• 1 Ripe Banana

Preparation

Once ready, place one pancake on a plate and spread some cream on the pancake and then add the second pancake.  Place another dollop on top and add a few banana slices for garnish.

Next week we are going to feature Burgers and Fries!!!

What??

Don’t worry, it’ll be the healthy way.  We will be featuring our lean Ground Beef Burger as well as our amazing Black Bean Burger as well if you aren’t into the red meat as much or if you are a vegetarian or vegan 🙂  Sweet Potato Fries on the side. Please, stay tuned!