There is no better way to start off your weekend than a hot plate of pancakes. Trade in your Bisquick and syrup for this pretty plate of healthy pancakes. This glaze is so good, you won’t even miss ol’ Aunt Jemima!
Buckwheat Pancakes With Ginger Pear Glaze
1 small pear
¼ cup buckwheat pancake mix
2 Tbsp sliced almonds
½ tsp fresh grated ginger
1 Tbsp lemon juice
1 Tbsp water
Slice pear into small pieces. In a microwave safe bowl, toss the pear slices with lemon juice, water, and ginger. Cover with saran wrap and microwave for 2-4 minutes. In a separate bowl, mix the buckwheat pancake batter to package instructions (I usually use water/milk and omit oil). Pour batter into pan over medium heat and flip once the pancakes are golden brown. Transfer pancakes to a plate and drizzle with pears and ginger glaze. Top with sliced almonds and enjoy warm.
The Rabbit Food Pyramid Breakdown
Whole Grain: buckwheat pancake mix
Protein: enjoy with a glass of milk
Plant Based Fat: sliced almonds
This is my first experiment with homemade crackers. Sometimes I like to eat my Maple Quinoa Cereal dry as a snack, which gave me the idea to turn it into a savory cracker.
I love eating these plain, but my favorite topping is a dollop of Laughing Cow Spreadable Light Creamy Swiss Cheese, with chopped bosc pear, and a hint of fresh cracked black pepper!
These crackers do not contain any flours or oils and in fact only consist of 5 ingredients! You could use this recipe as a guideline to make different flavored crackers by changing the seasonings and seeds on top! Next time I may try a sweet sesame poppy seed cracker! Mmmm, the possibilities are endless!
Quinoa Flax Crackers
Makes about 40 crackers
2 cups cooked quinoa
2 Tbsp finely ground flaxseed
1 Tbsp salt-free Italian seasoning (I used Frontier)
¼ tsp ground sea salt
1-2 Tbsp sunflower seeds
Preheat oven to 400 degrees. Combine quinoa, flaxseed, seasoning, and salt in a food processor and blend until a dough-like consistency if formed. Spread the dough onto a baking sheet lined with parchment paper (do not use wax paper). Place another sheet of parchment paper on top of the dough and flatted with a rolling pin until it has spread into a thin layer. Sprinkle sunflower seeds on top of the flattened dough. Place parchment paper on top and lightly roll the seeds in so they stick. Remove top layer of parchment paper and cut the dough into 1in x 1in squares. Place in the oven and bake for 25-30 minutes until edges become golden.
It’s Toast Tuesday!
Today, is a little boost of protein and sweet pear with spices for an afternoon pick me up.
Cottage Cheese Pear & Nutmeg Toast
1 slice whole grain bread
¼ cup nonfat cottage cheese
1 bosc pear
nutmeg to taste
Cut the pear into thin slices . Toast the bread, spread with cottage cheese, layer with pear slices, sprinkle with ground nutmeg to taste.