I have a secret way to feel like you’re eating dessert for breakfast. Make it sweet with these healthy buckwheat pancakes with fruit topping. This recipe is great for rushed mornings or great for weekend budgeting.
1 cup Buckwheat Pancake & Waffle Whole Grain Mix (I love Bob’s Red Mill)
3/4 cup milk (use regular milk or substitute almond milk or milk of your choice)
1 tablespoon olive oil
blueberry compote syrup (just stew some blueberries on the stovetop)
1 apple, sliced
1 handful of berries
1 banana, sliced
1 Blend 1 cup mix, 1 egg, 1 Tbsp oil, and 3/4 cup cold milk. Mix just until blended. Cook on preheated griddle at medium heat. Flip the pancakes when edges begin to brown and bubbles show in the center.
2 In a separate pan, heat 1/2 of an apple (sliced) with a dash of cinnamon and a teaspoon of butter. Cook until soft.
3 Top pancakes with blueberry syrup and fruit.
Buckwheat whole grain pancakes are nutty in flavor, yet light in texture, they are kid friendly and can easily be made ahead of time. If you want to use maple syrup then just make sure to track it as a red light!