Something delicious to wake up for...

I recently had an exciting break through in the world of gluten-free, fructose-free, lactose-free food making on the morning of my birthday...the Chinese Earth goddess, Tu Su, must have been with me because I was blessed with a delicious batch of buckwheat pancakes to share with my roommate for my birthday breakfast. Here is how the recipe goes....

Dry Mix:
Heavy 1/2 cup of brown rice flower
light 1/2 cup of buckwheat (I recommend Bob's Red Mill flour)
1 - 2 Tbs ground flax meal
2 tsp of raw cane sugar **
1 light tsp of salt
1 tsp of cinnamon (or more :)
1/2 tsp baking soda
1/4 tsp baking powder

Liquid Mix:
1 cup mix of soymilk & rice milk
1 Tbs olive oil
1 tsp vanilla (or more)

add water as needed to make the right batter consistency

Before mixing the two, begin to heat the griddle or pan surface at a medium heat. It is best for the surface to be sufficiently hot before poring the batter onto it. There is no need to grease the pan unless it has a tendency to stick - in which case lightly grease with olive oil on a paper towel or crumpled paper bag.

Mix the dry ingredients together is a small bowl, and do the same in a separate small bowl with the liquid ingredients. When both of the combinations are ready, combine them in the large of the two bowls. Stir until the batter is a smooth consistency, but try not to over-beat. If the batter is too watery add a bit more brown rice flour, if the batter is too thick add a bit more water. You'll want to add the flour or water in small quantities and mix well after adding the extra ingredients.

When the batter is ready to go...decide how courageous your feeling and whether you would like BIIIG or little pancakes...use a measuring cup accordingly and poor out the batter onto the hot surface one good scoop at a time.
The pancake will be ready to flip as the bubbles on the top surface form and then pop. Flip then wait just a few moments to check the other side....limiting the char on these cakes is key to their deliciousness :) a little char never hurts though.

Adding fruit to the cakes while face up on the griddle or pan is a sure way to make them even tastier...blueberries....strawberries....bananas...all scrumptious. Just not that if the fruit is frozen it may help to drop a little batter over the fruit before flipping the cake, and it will take a little longer to cook all the way through with the added frozen fruit.

Be sure to taste test a long the way :) but save enough to enjoy when the work is done.

If you don't add fruit inside the cakes, it is delicious on top with a bit of the syrup below...

Delish Syrup to go with...

Powdered raw cane sugar
cinnamon
nutmeg
vanilla extract
a splish of water (enough to make syrupy)


I HOPE YOU ENJOY THIS AS MUCH AS WE DID!


Beyond the stove top....

Energy is the source of all life...and even larger ...the reason for the way things are in this universe. Energy comes in many forms but for living organisms the most common way is through the nutrients taken in be it food matter or water, both are essential to prosper. So when coming up for the recipe for eternal happiness, I come back to the essential nutrients that we all depend on to survive.... nutritious food & water, nutritious surroundings/place to be, nutritious exploration & discovery, nutritious relationships & interactions and the risks that inspire or lead to the discovery of different sources of the essential nutrients.
Just as the pancake recipe it is a proportional balance of the inputs that allows for the creation of happiness in a living being
The possible combinations are endless..and I will write more later. . . classes get in the way