Quick buckwheat pancake Dutch style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 tbs Dutch pancake mix 90% buckwheat 10% tapioca - smaakt boekweit pannenkoeken mix or other pancake mix you prefer1 small Egg (for vegan version, use 2 tbs soaked chia seeds - don't take my word for it, but let me know how well it worked out for you)3 tbs rice milk or other milk with max 2% fatpinch of salt (I used pink Himalayan)Extra Virgin Olive Oil or butter or cooking spray to oil your pan (I'm Greek; it's olive oil with everything)mixing bowlwhisk or forkpan 9.5"wide spatulamindful cookingcuriosity and love
Take a few deep breaths over 10 or 20 seconds. Now ask what strengths you might bring forth while cooking your healthy pancake. For me, it's almost always curiosity, which helps me stay present, mindful and energized during an otherwise mundane and routine task such as quick breakfast making before I beam myself to work. It takes longer to read this, than actually do it!
I'm curious: what's the strength that came up for you today?
Now, let's do this!
Whisk the pancake mix and egg in your bowl. The buckwheat and tapioca mix is very forgiving. Within seconds, lumps are gone. Then pour in your milk and whisk again for a few seconds. Ready!
Spray or lightly oil your pan and heat it up on high. When hot enough, pour in your pancake mixture making sure it covers the pan so that your pancake comes out somewhat thin.
After a few moments, you will see the top of the pancake set and bubbles forming everywhere. Reduce the heat to medium. Then carefully slide your spatula underneath the pancake; check whether the bottom is cooked to a golden color and flip it. There is a chance that it will break, as this type of flour does not make for fluffy or elastic crepes.
Give the other side a few more moments to tan as well.
Slide it out on your plate. Top it with sweet or savory or both sweet and savory toppings and chew it mindfully, with love and your favorite beverage. I like mine with thin slices of smoked beef and a milky coffee. You can also eat half and roll the rest up like a wrap for your brown bag. It wasn't too bad cold.
Kali orexi!
Eet smakelijk!
Enjoy your meal!
Serving Size: Makes one 9 inch Dutch pancake or crepe
Number of Servings: 1
Recipe submitted by SparkPeople user DINAKI.
I'm curious: what's the strength that came up for you today?
Now, let's do this!
Whisk the pancake mix and egg in your bowl. The buckwheat and tapioca mix is very forgiving. Within seconds, lumps are gone. Then pour in your milk and whisk again for a few seconds. Ready!
Spray or lightly oil your pan and heat it up on high. When hot enough, pour in your pancake mixture making sure it covers the pan so that your pancake comes out somewhat thin.
After a few moments, you will see the top of the pancake set and bubbles forming everywhere. Reduce the heat to medium. Then carefully slide your spatula underneath the pancake; check whether the bottom is cooked to a golden color and flip it. There is a chance that it will break, as this type of flour does not make for fluffy or elastic crepes.
Give the other side a few more moments to tan as well.
Slide it out on your plate. Top it with sweet or savory or both sweet and savory toppings and chew it mindfully, with love and your favorite beverage. I like mine with thin slices of smoked beef and a milky coffee. You can also eat half and roll the rest up like a wrap for your brown bag. It wasn't too bad cold.
Kali orexi!
Eet smakelijk!
Enjoy your meal!
Serving Size: Makes one 9 inch Dutch pancake or crepe
Number of Servings: 1
Recipe submitted by SparkPeople user DINAKI.
Nutritional Info Amount Per Serving
- Calories: 232.1
- Total Fat: 9.2 g
- Cholesterol: 137.6 mg
- Sodium: 317.0 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 1.0 g
- Protein: 8.8 g
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