Berry Buckwheat Pancakes

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These berry buckwheat pancakes are a great gluten free alternative to classic wheat flour based pancakes. They have a nuttier flavour and more grainy texture than whole grain wheat flour pancakes, but are great filled and topped with berries.

Many people think that buckwheat is a cereal grain; however, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable grain substitute for people who are sensitive to wheat or other grains that contain gluten.  Buckwheat is a very good source of manganese and a good source of copper, magnesium, ,dietary fiber, and phosphorus (from WHfoods.com).

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Berry Buckwheat Pancakes

Makes ~ 8 pancakes

Ingredients:

1 – 1.5 cups buckwheat flour (Add up to 1/2 extra flour if batter is too runny)

1 tsp white sugar

1 tsp baking powder

1 tsp baking soda

½ tsp ground cinnamon

¼ teaspoon salt

1¼ cups low fat buttermilk, (or soured milk)

1 large egg

1 cup fresh or frozen berries (if using frozen, do not defrost)

1-2 tbsp. sunflower oil

Directions:

  1. In a medium mixing bowl, combine buckwheat flour, sugar, baking powder, baking soda salt, and cinnamon.
  2. In a separate bowel, mix buttermilk and egg together.
  3. Create a well in the dry ingredients and add in the wet ingredients. Mix until just combined.
  4. Fold in berries.
  5. Heat sunflower oil in a skillet over medium-low heat.
  6. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, then flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  7. Serve immediately topped with additional fruit, yogurt, and or maple syrup.

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Recipe adapted from: http://cookieandkate.com/2013/buckwheat-pancakes/

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Sauteed Pattypan Squash with Fresh Basil and Goat Cheese

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DSC_0439Summer squash are a subset of squash that are harvested during the summer months while they are still immature and their rinds are tender and edible. Pattypan squash are one type of summer squash. They tend to be small and round with scalloped edges and are available in green, white and yellow varieties. Pattypans are a good source of magnesium, niacin and vitamin C and are low in calories. Pattypan squash tends to not fair store as well as other types of squash, so try to use close to time of purchase or harvest.

 

This sautéed pattypan recipe only takes about 20 minutes to prepare and cook. It has a wonderful fresh flavour and would make a great addition to any summer BBQ.

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Sautéed Pattypan Squash with Fresh Basil and Goat Cheese 

Makes 4 side servings

Ingredients:

1 tbsp. sunflower oil

4 cups baby pattypan squash, somewhat thinly sliced (you can also use baby zucchini)

2 leeks, diced

1/4 tsp black pepper

1/4 – 1/2 cup light feta cheese

1/4 cup fresh basil, chopped

2 tablespoons finely chopped fresh basil

Directions:

  1. Heat oil in a skillet over medium heat. Add chopped squash and leeks and sauté about 10 minutes or squash becomes tender.
  2. Transfer squash to a serving bowl and mix in feta cheese and fresh basil
  3. Season with pepper (to taste).

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Recipe adapted from http://www.myrecipes.com/recipe/sauted-baby-squash-with-basil-feta-10000001724868/