By Priscila Perales
As you may notice, I’m a pancake lover. I’m always looking for different ways to make healthy, wholesome pancakes that I enjoy for breakfast, lunch and even for dinner, depends on my mood and cravings! I found a buckwheat mix by Arrowhead Mills that I have tried and fallen in love with, only I changed the ingredients for the pancake recipe a bit to suit my taste and preferences. I have always tweaked recipes to adapt them to my desire of fluffiness, creaminess and flavors, so I hope you like this particular recipe that I decided to sweeten with stevia instead of honey, and to which I added more eggs to add fluff.
WHISK AND COOK ON HOT SKILLET:
- 2/3 cup Arrowhead Mills organic buckwheat pancake mix
- 2 eggs
- 2 teaspoons of coconut oil
- 1 cup of milk of your choice
- 1 tablespoon of stevia powder
- optional: garnish with smoked salmon and broccolini or any other topping you prefer
The great thing about this recipe is that it is sugar-free, high fiber and high protein for a balanced diet that includes all macronutrients. I am currently looking for recipes that are packed with fiber because it really does rev up my metabolism in a way nothing else does. Don’t forget to hydrate, of course, as staying hydrated is half of the equation when it comes to digestive movement.