Kitchen Experiments – Buckwheat Pancakes

Good morning! Sundays are my favorite day for many reasons – but most especially because it is the one morning where I get to sleep in and have a slow start to the day. The cooler fall mornings inspire me to cook a larger breakfast and this morning I felt like pancakes!  Yes, we are still rotating our diet so it could not just be any pancakes, it had to be 100% buckwheat pancakes.  I pulled out my Vitamix so that I could start with grinding my buckwheat groats into flour.  I may have said this before, but I have become very fond of the buckwheat flour that I grind from the raw buckwheat groats.  It is not as strong in smell or flavor as the toasted buckwheat flour, and I like it.  My husband is not a buckwheat fan, but these pancakes went down pretty easily.

I have also become very fond of the buckwheat and almond meal combination in cooking.  It seems to work out really well.  The almond meal cuts the strong flavor of the buckwheat and adds some extra protein.  Here is the recipe that I used:

1 1/2 cup buckwheat flour

1/2 cup almond meal
2 teaspoon baking powder

4 tablespoons maple syrup
salt
4 tablespoons arrowroot flour

1/2 cup water
2 cup almond milk
4 tablespoons almond oil

pancakes

They were quite tasty!  I topped them with bananas and sliced almonds and then drizzled maple syrup all over it!  Now that is what I call a Sunday morning breakfast!

 

 

Kitchen Experiments – Pumpkin Pie

Well, maybe calling it a pumpkin pie is a little bit of a stretch. Could we call it a pumpkin crisp since it only had a topping and not a bottom crust?

So once again a typical recipe for pumpkin pie/crisp could not be followed since the Alcat diet plan has us following a 4-day rotation diet.  I am really becoming quite accustomed to substituting ingredients or to just winging it and seeing what happens.  Well, like any good experiment – some work and some don’t!

pumpkin pieIt doesn’t look so bad right?  Actually the taste was pretty good, but honestly the texture was a little funky.  What went wrong?  Well, I will admit that I was in a rush and being lazy and I didn’t want to wash my vitamix, so I mixed it by hand in a bowl. I used some frozen pumpkin that I had cooked up at the end of the fall season and you can really see the difference – look how bright orange the color is in the filling!  When I froze it, I only scraped it out of the shell and did not puree it, so it was not very smooth.  Secondly, I can only eat egg yolks and not egg whites so I used the egg yolks but did not put in an egg white substitute.  I think the filling just did not bind up as well as it would have if I would have added some arrowroot flour to replace the egg white.  I used oat milk and sugar and spices and the filling was tasty if not perfect.

The topping was great!  I left a little of the pumpkin mixture in the bowl for some moisture and then added gluten-free oats, gluten-free oat flour, sugar, spices and a little olive oil and made a crumble.  I put that on top of the pumpkin puree and voila,  Pumpkin crisp! Maybe not perfect, but certainly delicious!

Kitchen Experiment – Parsnip Pancakes

Parsnips.  An interesting vegetable.  Maybe you have noticed them at the grocery store and thought that they were a pale carrot. They kind of look like that.  Maybe you were like me and ignored them for years because you just didn’t know what to do with them.  In the past several years I have added them into my repertoire and have used them in stews, soups, and roasted them with carrots. They are delicious with a slightly sweet flavor.  But every 4 days I do not want to eat roasted parsnips so I needed to find something else to do with them.

parsnip pancakes

Parsnip pancakes!  What a treat!  It was just like a potato pancake but with a slighly sweet flavor.  I shredded the parsnips and mixed in  buckwheat flour, because it was a buckwheat day, and in place of the eggs, I used arrowroot flour mixed with water.  I patted them into patties and cooked them in a non-stick skillet.  I served them with applesauce for dinner and then ate them for breakfast the next day!  I am thinking that when I can add potatoes into my diet, I will try potato parsnip pancakes.  Parsnip day is tonight – I might have to make them again for dinner!