Week day breakfasts in our family have typically been as simple and quick as possible–oat meal, cereal, toast or a smoothie. Pancakes and other fancy things (yes, I think pancakes are fancy) are mostly reserved for special occasions. But, in an effort to create delicious and nutrient packed breakfasts for Leif that I can easily take with us to our early morning job, I’m venturing out. Last week it was muffins, this week–pancakes. I made a big batch and froze them on a cookie sheet before transferring them to a freezer bag. This way, I can take one or two out in the evening, spread it with some type of nut or seed butter and its all ready to be sliced up for Leif when he’s ready for breakfast in the morning.
Buckwheat is actually a fruit seed (not wheat!) which means its suitable for people with gluten intolerance. Its also high in protein! I feel pretty stinking good about giving these pancakes to Leif!
3 cups buckwheat flour
1/4 cup ground flaxseed
2 cups dairy free milk (I used soy because I was out of almond)
2 cups pitted dates
4 tsp vanilla
3 tsp baking soda
2 tsp cinnamon
2 TBSL black strap molasses (iron baby)
juice from 1 lemon
dash of salt
- Blend the dates and milk in a blender (take of sip of this magic, its gooooooood).
- Mix dry ingredients in a large bowl
- Pour in milk and date mixture along with other wet ingredients and mix well
- Preheat non-stick skillet on medium heat
- When skillet is hot, pour about 1/4 cup of batter per cake and flip once the the top side stops bubbling.
- Transfer to plate when both sides are cooked!
- Serve and enjoy or allow to cool before placing them in the freezer on a cookie sheet. Transfer to freezer bag once frozen.
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