Friday, December 24, 2010

Buckwheat Banana Pancakes and Bird's Nest Dinner

You might know me and my love for breakfast for dinner, and if you don't now you do! It's seriously my favorite EVER. Here is our dinner combo. from this week, I'm tagging it as "breakfast" because that's what it really is, but please feel free to enjoy this meal anytime of the day. The recipes below are not my own creations. They come from the Vegetarian Times Magazine. As always, we've tweaked them ever so slightly.

First the Buckwheat banana Pancakes:

What you'll need:
1 cup organic buckwheat flour
1 cup organic regular flour
2 bananas
juice of a fresh lemon -ours weren't ripe enough yet :(
1/4 tsp baking soda
1 and 1/3 tsp baking powder
1 tbsp organic maple syrup and more for surving
2 cups almond milk (organic when available)
2 tbsp canola oil
1 egg (cage free, vegetarian fed)

What you'll do with it:
Mix 2 cups almond milk with lemon juice in mixing bowl, let stand for 5 minutes. Combine flours, baking powder, pinch of salt (optional) and baking soda in a larger bowl. Whisk egg into almond milk mixture, add oil and maple syrup. stir flour mixture into "milk" mixture and fold in sliced bananas. use coconut oil spray to coat the griddle, heat over medium heat. Add pancake mix to griddle and cook pancakes, (when bubbling flip and cook about 2 minutes longer). Top with pecans and serve with Organic Maple Syrup.

Bird's Nest:

What you'll need, individual measurements:
1 egg (free range, vegetarian fed)
1 slice of toast
1 slice of organic tomato
herbs to taste (dried basil, salt, pepper)
1 ramekin (I bought mine at World Market 4 for $2.99)
Cheese of your choice

What you'll do with it:
Using a rolling pin, roll the bread flat, stuff into ramekin to create nest form. Drop one whole egg into the bread nest, top with herbs and cheese and finally add the slice of tomato. bake in the oven (or toaster oven) at 350 degrees for 25-30 minutes. Allow to cool for a few minute and remove from ramekin if desired. Serve Warm, yoke may be gooey.


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