Paleo(ish) Almond-Buckwheat Pancakes

One could say that I have an affinity for pancakes, seeing as this is my fourth pancake recipe on this blog. What can I say? I think starting the day with a stack of pancakes is pretty awesome thing to do.

You can imagine, then, my reaction when my doctor advised me to give up grains and dairy for a few weeks: What was I going to eat for breakfast?!  For a few days, I had eggs with salsa. Even with the salsa I canned a few months ago (seriously delicious stuff - best canned salsa recipe ever), I was feeling pretty burned out on just having eggs every morning. I needed some other breakfast options.

Lucky for me, my dad has been following a paleolithic diet  (everyone in the family calls it the "caveman diet") for years now. He swears by it -- he doesn't get migraines as often as he used to, his skin looks great, he doesn't get acid reflux anymore, and his doctor told him at his physical that he's as healthy as a 30-year-old. Take it for what it's worth. Anyway, my dad has avoided grains and dairy since 2010, so I called home for some help and my mom gave me this recipe for almond-buckwheat pancakes.

Now, I did a little reading and it's seems like the jury's still out about whether or not buckwheat is paleo-friendly. Since it's not a grain at all and is actually a fruit, some people say it's fine; others say that it's a no-go. If you're hardcore paleo and are wary about buckwheat, I figure you could just use all almond flour and skip the buckwheat. I kept the buckwhat flour in. Even if you're not on the paleo bandwagon, this is a great pancake for those who can't eat gluten.  And even if you're not sensitive to gluten or on a paleo diet, you could still make these because they're healthy and pretty tasty.

Almond-Buckwheat Pancakes

3/4 cup almond flour
1/3 cup buckwheat flour
3/4 cup egg whites
2 tsp. baking powder
1/4 tsp. salt
1/4 cup almond milk
1/4 cup honey
1/4 tsp. cream of tartar

Mix the dry ingredients (except the cream of tartar) in a medium-large bowl.

Combine the almond milk and honey in a small bowl and then add to the dry mixture.

Next, get your egg whites ready. It took about seven eggs to get the 3/4 cup of whites (I saved the yolks for another recipe, of course). That's a lot of eggs, I know. You may want to use the egg whites that come in a carton.

Whip up the whites until soft peaks form. While the whites are being whipped, add the cream of tartar. I used my KitchenAid with the whisk attachment to do this step, but you also do it by hand.

Fold the whites gently into the batter.

Pour the batter onto a hot griddle or skillet. Once air bubbles form, flip the pancakes.

Top the pancakes with butter (yep, butter is paleo -- I checked) and real maple syrup. Whether or not you devour them like a caveman (you know, lots of grunting and no utensils) is up to you.

{This post is linked up to Homestead Barn Hop, Your Green Resource, Simple Lives Thursday, Little House Friday, and Frugal Days, Sustainable Ways.}

Meatless Monday: Pasta Frittata

I'm terrible when it comes cooking pasta portions. I always cook too much. Always. If you peek into my fridge on any given day, there is a really good chance you'll see leftover spaghetti noodles in there. Over the years, I've tried to find ways to use up those leftovers (they don't really re-heat well in the microwave) -- sometimes I'll freeze them into single-serving spaghetti portions or whip up a batch of lo mein, but sometimes those noodles still languish away in the fridge until they get slimy and unappetizing. However, I've just come across a new, super-easy way to use up leftover pasta in An Everlasting Meal -- the pasta frittata. {Sidenote:  I don't know why, but every time I think "pasta frittata", it's to the tune of "Hakuna Matata".  Oh, the silly things that keep me entertained...}

This pasta frittata is so simple -- it only has a few ingredients and it takes almost no work.  It's also really adaptable -- this basic recipe would allow for a lot of variations with different vegetables (and meats -- just not on Monday, of course).  I also love serving eggs for dinner on Meatless Mondays, so I'm happy to add this frittata to my repertoire.

To make a pasta frittata, you'll need:

• 2-3 cups of cooked leftover noodles 
• 3 large eggs, beaten
• up to a 1/2 cup of fresh herbs, chopped (I used parsley.)
• a little bit of shredded Parmesan cheese
• salt and pepper

In the picture above, there is no Parmesan, salt, or pepper. This is because my noodles were the leftovers from a recipe for roasted garlic, brown butter, & Parmesan pasta (yum -- another great meatless meal), so it didn't need the added cheese or salt and pepper.

Preheat your oven to 375 degrees.

Mix the eggs, pasta, herbs, Parmesan (if using), salt, and pepper (to taste). Note: In An Everlasting Meal, the author suggests this recipe as a good way to use over-salted pasta (my pasta just so happened to be slightly over-salted). If this is the case, don't add more salt to your frittata.

In an 8- or 9-inch oven-safe skillet (I used my cast-iron skillet), heat a little bit of olive oil (I did just a few glugs around the pan).  Pour the egg-pasta mixture into the skillet.  

Cook until the edges are set -- you should be able to lift up the edge and see that the bottom is cooked. Remove the skillet from stove top and put it into the oven. 

The frittata is ready when the eggs are cooked and the top is just-firm. Put a plate over the top of the pan and flip the pan over (not so easy with a 12-pound cast iron skillet) so that the frittata turns out onto the plate (the bottom of the pan will the the top of your frittata on the plate. I hope that makes sense. It's kind of the same idea as an upside-down cake.).  

Cut the frittata and serve at room temperature. If you need to refrigerate it, let it sit at room temperature a couple hours before eating it.  There's something so simple and satisfying about this meal. It's basic, uncomplicated, and it's delicious -- a perfect meal for a summer evening.

Note: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. 

{This post is linked up to Frugal Days, Sustainable Ways and Your Green Resource.}

How We Start Most Mornings: Blueberry Spelt Pancakes

I think this is my third pancake post on here. What can I say? We love pancakes at our house.  Though the pancakes recipes I've shared on this blog in the past are good (you can find them here and here), this is the recipe I make the most. My one-year-old gobbles these down for breakfast just about every morning; my five-year-old eats them most of the time (he'll opt for a bowl of cereal or oatmeal now and then to mix things up). I make a batch of these once, maybe twice a week. Whatever we don't eat goes into the freezer. Most mornings I just pop a couple pancakes in the toaster (our toaster has button for frozen foods that works perfectly for this) and the boys have a hot, healthy breakfast in mere minutes.

I like these pancakes not only because they're tasty and my boys love them, but also because they're full of healthy things --  whole grain flour, natural sweetener, flax meal, and blueberries. What makes these pancakes stand out, I think, from other whole-grain pancakes is the spelt flour. The spelt flour makes the taste and texture of the pancakes lighter than a traditional whole-wheat pancake, yet it has that yummy, nutty flavor you get from whole grains. Spelt is also high in fiber and contains more protein than regular wheat.

Blueberry Spelt Pancakes - adapted from King Arthur Flour Whole Grain Baking
2 cups of spelt flour (I buy it in the bulk section of our local natural food store)
2 Tbsp. Sucanat (more on that in a moment)
1 Tbsp. baking powder
3/4 tsp. salt
1 3/4 cups milk
2 Tbsp. butter, melted
2 tsp. vanilla
frozen or fresh blueberries
ground flax meal

First, mix all the dry ingredients together -- the flour, Sucanat, baking powder, and salt -- with a whisk and set it aside.

In case you were wondering: this is Sucanat.

Sucanat is an abbreviation for sugar cane natural because it's just dehydrated sugar cane juice. It isn't nearly as refined as regular white sugar. It comes in the form of little brown crystals -- it's brown because it has retained the molasses that is present in sugar before it is processed (for more info on Sucanat, you can go to this interesting link I found). Sucanat can be subsituted in any recipe that calls for white sugar (so if, say the recipe calls for 1 Tbsp. of sugar you can use 1 Tbsp. of Sucanat instead). Sucanat does have a stronger flavor (from the molasses), so it works better in some recipes than others. It works really well in this recipe (and in the wheat bread I make). However, I used Sucanat in place of the regular sugar in some chocolate chip cookies last month and my five-year-old didn't eat a single one (I can't say I blamed him -- they weren't so great.). The next time I made cookies he reminded me to use "the right kind of brown sugar."  Oh well. You win some, you lose some. I buy Sucanat in the bulk section of the natural food store, too. If you don't buy flours, nuts, rice, grains, and, in this case, Sucanat in the bulk section, you really should look into it. But that's a different post. On to the pancake making!

In another bowl -- I always just use a 2-cup Pyrex measuring cup -- mix the milk, melted butter, and vanilla with a fork.  Add to the dry ingredients.

According the recipe in Whole Grain Baking, they suggest setting the batter aside and letting it thicken for around 15 minutes. When you've got a baby in his highchair signing "Eat" (gosh, it's cute when he does that) and a five-year-old with his head on the table, whining about being hungry, waiting 15 minutes isn't really an option. And, really, if you don't wait the 15 minutes, they still turn out fine. Granted, they are a little fluffier if you wait. By the time I'm pouring the last batch of pancakes on the griddle, they've thickened up pretty well.

Pour about 1/4 cup of batter for each pancake. Once I've done that, I sprinkle each pancake with flax meal and drop a bunch of blueberries on them. I like adding the blueberries at this point instead of mixing it into the batter so as to avoid having blue-gray pancakes. Flip pancakes once the edges get set and the bubbles in the batter pop. Cook for another minute or two until the pancake is cooked through.

Add some butter and real maple syrup and you've got yourself a breakfast that keeps you going all morning. It's a lovely way to start the day.

Note: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. 

{This post is linked up to  Homestead Barn Hop and Your Green Resource.}

Our New (and Healthier) Waffle Recipe

So I just splurged on got a new waffle iron (it's a Calphalon one -- fancy!) since my other one finally bit the dust. We had a good run, that old waffle iron and I, ever since I got it for Christmas during my freshman year of college back in 2000. (Yikes. Has it really been twelve years since then?). I made lots of waffles with it -- first for roommates, then for my husband, and then for my two kids. Farewell, trusty Sunbeam waffle maker. You served me well.

In any case, I'm loving my new waffle iron and I really like the recipe I've been using with it lately. Don't get me wrong, I still love my go-to recipe for buttermilk waffles, but I thought that a more health-conscious recipe might be better for weekday mornings. You know, one that doesn't have an entire stick of butter in it. Mmmmm....butter...

The recipe is adapted from a torn-out page from Taste of Home Healthy Cooking magazine.  I wasn't sure what month or issue to reference since I clipped it years ago, but I was able to find a link to the recipe on the magazine's site. Have to give credit where it's deserved, after all. So, here it is, the latest recipe in our breakfast repertoire:

1 cup all-purpose flour
1 cup whole wheat flour
3 Tbsp. flaxseed meal
3 tsp. baking powder
1/2 tsp. salt
2 eggs, separated
2 cups milk (I've  used1% and 2% with equally good results. The other day I added a little leftover buttermilk from my homemade butter. Yum!)
3 Tbsp. canola oil (I often use melted coconut oil instead.)
3 Tbsp. unsweetened applesauce

In a large bowl, mix the flours, flaxseed meal, baking powder, and salt. In a small bowl, combine the egg yolks, milk, oil, and applesauce. Mix into dry ingredients until just moistened.

Next, beat the eggs whites until stiff peaks form. In other words, here is your morning arm workout! 

It takes a little while to get those eggs stiff enough. You want to be able to lift a dollop of the whites out of the bowl and have it stick out at the end of the whisk, as pictured above. I've also used my KitchenAid for this step with the whisk attachment.

I always get a little nervous imparting kitchen terminology to you, so I consulted my cooking textbook, Julia Child's Mastering the Art of French Cooking...

Yep. Stiff peaks achieved. I have not led you astray.

Fold the egg whites into the batter. The egg whites give the batter a nice airy texture, so don't stir too much.

Bake the waffles in a preheated waffle iron and follow the instructions in the owner's manual for the amount to pour and for the cooking duration. Cook them until they are golden brown.

Ahhhh...homemade waffles, complete with real maple syrup and butter. And they're healthy! But will the kids go for them?

Here's your proof. Both of my boys gobble them up!

Extra bonus?

They freeze just as well as my other waffle recipe. Just pop a couple frozen waffles in the toaster and they're ready to go for breakfast!

Enjoying a stack of waffles is a great way to start the day -- especially if they're healthy ones.

Note: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. 

{Linked to Your Green Resource}

In Honor of National Pancake Day...Again

I'm sure you've marked your calendars already and you know that tomorrow, February 23, just so happens to be National Pancake Day (even though we also had one of these days in September).  What?! You don't have it on your calendar?! Shocking.

 To be honest, I only remember because it is around - and sometimes on - my birthday (which is this Wednesday, in case you were wondering). Really, I think the guy in charge of dedicating days to different foods must have purposefully put pancake day around my birthday because someone told him how much I love them.  Anyway, you can either go to IHOP on National Pancake Day and get a free stack of them (really, you can! Google it. I'll wait.) OR you could make your own stack of them.  I prefer the latter.  IHOP pancakes have nothing on homemade ones.

A few months ago, I shared the recipe I use for traditional, white flour pancakes.  Seriously delicious.  I also love the spelt flour pancakes in the cookbook, Whole Grain Baking.  I'd highly recommend trying either of those recipes.  And then there's the recipe I'm going to share with you for whole wheat pancakes...

When my husband was growing up, his mom had a go-to homemade mix for whole wheat pancakes that she used almost every day (can you believe that, as a kid, my husband and his siblings got tired of having pancakes every morning and envied kids who got cereal?) and a few months ago, I finally got my hands on the recipe. I love homemade mixes - they're inexpensive to make, taste better than the storebought mixes, and are just as convenient.  As you can see in the picture above, we only have a little bit of the latest batch left - we use it a lot here!

Wheat Pancake Mix

8 cups whole wheat flour

4 Tbsp. plus 2 tsp. baking powder

1/4 cup sugar

4 tsp. salt

2 1/2 cups powdered milk

1 1/2 to 2 cups of vegetable or canola oil

Mix all ingredients. Store in an airtight container in a cool place.  Note: Depending on your needs and how much you'll use it, you can adjust the recipe. For example, in the margin of the copy of the recipe, my mother-in-law wrote the measurements doubled since she used this mix all the time; I usually halve it when I make a batch (so it fits in the container I use). 

To make pancakes:  Mix 1 1/2 cups of wheat mix with 1 egg and enough water to make the right pancake consistency (this is all about preference - whether you like them thick or thin.  I usually add about 1/2 cup of water).  Cook on lightly oiled, hot griddle.

Yield:  12-24 pancakes per recipe. (This is what the recipe says, but I always question whether to include the yield amount on recipes since mine never matches. When I make this recipe, I don't get 12 pancakes, let alone close to 24. But I don't use a lot of water, so that could affect the amount yielded. I just realized that maybe 'per recipe' means the yield from the whole batch of mix.  I don't know. Just experiment for yourself.)

For the last couple weeks, all my son has wanted for breakfast are 'animal pancakes'.  And who could blame him - these are some pretty yummy wheat pancakes!

Oatmeal Snobbery: Why I Prefer Steel Cut Oats

I've always liked oatmeal.  I know, I know - it's kind of an obvious thing to say. Like the guy my husband worked with who said, "Maybe it's just me, but I really like sunsets."  Just like everyone else. Or like when people say that they think clowns can be kind of scary.  Not out of the ordinary. Or when people say they're afraid of needles. Who isn't a little?

But I digress...

I really like oatmeal.  Especially this time of year.  And just when I didn't think a regular old bowl of oatmeal could get any better, I tried steel-cut oats. According to good ol' Wikipedia, steel-cut oats are basically the inner part of the oat grain and is cut into pieces by steel (hence the name) instead of being rolled flat like the ones we've come to love.  Steel-cut oats are hard, similar to grains of rice or wheat.  They take longer to cook than rolled oats, but they're so worth the wait. I can't even explain completely why they're better, but they just are.  They have this chewy texture and a nutty taste.  Almost like oatmeal crossed with a bowl of brown rice. And they just so happen to be healthier for you than the more processed rolled oats. Simply put, once I had steel-cut oats, I became an oatmeal snob. The rolled ones are just well...sub-par.

So why mention this?  Steel-cut oats are a great frugal breakfast. I buy them in bulk at my local health food store for around 70 cents a pound.  A pound of steel-cut oats will make a lot of breakfasts.  Plus, the amazing thing about steel-cut oats is that you can make a big pot of oatmeal at the beginning of the week and enjoy the leftovers for days.  Unlike regular rolled oats, cooked steel-cut oats actually store well. Rolled oats, when refrigerated, will get this weird film and develop a rubbery texture.  Steel-cut oats, after a minute or so in the microwave, taste just as good as when you first made them. This makes them just as convenient as those flavored instant oatmeal packets - and the steel-cut oats are cheaper, healthier, and tastier, too.  What's not to love?

Making a pot steel-cut oatmeal is really easy.  I make a good-sized batch (about three or so servings) with only a cup of oats. In a large saucepan, mix the cup of oats with 4 1/4 cups of water.  Heat over medium-high until it boils.  Once it's boiling, reduce heat to low and cook for 20-30 minutes, stirring occasionally.  That's it.  You mix in a little salt and vanilla, if you like.  Once the water is evaporated and the oatmeal is the consistency you like, serve it up. I like mine with honey, cinnamon, flaxmeal, almonds, and some kind of fruit (last summer, I used raspberries from my garden. Heavenly.).  Put whatever you don't use in an airtight container and store in the refrigerator up to three or four days.  This is the kind breakfast that sticks with you for a while since it's so hearty and delicious.  I'm willing to bet you'll become an oatmeal snob like me in no time.

Note:  I'm planning on doing my giveaway this Friday! Details to come...

Leggo that Eggo: Making and Freezing Waffles

Now that I'm back from my blog hiatus, I figure I should just start by dropping a bombshell. I'd tell you to sit down, but you're probably already doing that, seeing as you're at a computer. Here it is: there's an Eggo waffle shortage. Okay, so I'm not really panicking. I thought it was funny, though, how the article I read was entitled, "Kellogg warns: Brace for an Eggo shortage." Brace? One woman in the article was talking about how she was going to have to ration them in her household. Well, never fear, I am here to give a frugal solution to anyone's frozen waffle woes.

Can people have frozen waffle woes? Yes. A few months ago, the Costco by me stopping selling the huge boxes of Kashi waffles that my son loved. He seriously loved those waffles - he wanted them everyday. I liked them because they were healthier than the Eggo ones (my son didn't like those as much anyway) and they were a good deal at Costco (an amazing deal compared to how much the little boxes of them are at the regular grocery stores). As you can imagine, I was a little sad and a little annoyed that they stopped carrying them. As I left the store, pondering my breakfast options, I suddenly thought, "Why don't I just freeze my own waffles?"

I wasn't sure if he'd like them as much as the Kashi ones, but it was worth a shot. Long story short: I made a batch, froze them, and put them in the toaster like I did with the store-bought ones. He couldn't tell a difference between the two. So not only did I appease my toddler, but I was saving money in the process (I estimate that can make a batch of waffles - about 12 to 14 of them - for a couple bucks). Even as healthy as the Kashi ones are supposed to be, I also liked the fact that my waffles had less ingredients in them (I read a book once that said that you shouldn't eat any processed food that has more than five ingredients in it). So when I saw this week that Costco was, after a months-long absence, carrying them again, I wasn't even tempted to buy the big box of waffles. My homemade ones won.

The recipe I use is really simple - I got it from Everyday Food magazine. I make a batch of these every 7-10 days. I have the recipe practically memorized.

Buttermilk Waffles

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk (if you don't have buttermilk, go here for a substitution. It's the last one on the list)
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Flaxseed meal (optional)

Heat waffle iron (brush with vegetable oil if yours isn't nonstick). In a medium bowl, whisk together the dry ingredients and set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture. Mix until just combined - don't overmix. The batter will be thick and a little lumpy. Pour batter onto iron (no exact amount, since every waffle iron is different. Eyeball it. I usually use a couple tablespoons on each square on my waffle iron). Next, I sprinkle it with some flaxseed meal. It doesn't affect the taste and gives it a little nutritional boost. Close the iron and cook the waffles until they're golden brown and crisp (or, if your waffle iron is like mine, wait for the ready light to turn on).

Once you're done cooking them (and after you've eaten a couple fresh off the iron - yum!), pile them on a plate and let them cool for a little while. Once the waffles are cooled, put them in a gallon-size freezer bag and stick them in the freezer. Whenever you're ready to serve them again, stick a frozen waffle in the toaster. Every toaster is different so you'll have to watch them and adjust the light-dark control. I usually have my toaster set somewhere half-way. Top with some syrup and you've got a delicious, hot breakfast - perfect for any winter morning, or, as in my son's case, just about every morning.

Homemade vs. Pre-made: Homemade Pancake Mix

Tomorrow is no ordinary Saturday. It happens to be National Pancake Day (not to be confused with National Pancake Week, which is in February.). I don't know of any parades or festivals being held in the pancake's honor, but, really, is there any better way to celebrate than with a stack of pancakes? The answer is, simply, no.

But there's one caveat to this: you really should make them from scratch. I know, I know, using a mix seems easier. A couple cups of mix, maybe an egg, and some water. But those mix-made pancakes just don't taste as good. Plus, you can make your own from-scratch recipe for less money. Enter my new feature: Homemade vs. Pre-made. Every so often, I'm going to feature a comparison between the store-bought mix or frozen food (we will refer to it as the product-that-shall-not-be-named) and my from-scratch recipe. Call me biased, but I think my version is always better. So, I thought it would be appropriate to start the feature with the mother of all mixes.

I don't in any way mean to come down on this generations-old product. Many of you may have grown up with it. And that's totally fine. For a mix, it's pretty good. It's convenient and doesn't have have any super weird ingredients (you know, the unpronounceable ones with a few x's and y's in the word), but it does have one villain ingredient: Partially Hydrogenated Soybean and/Or Cottonseed Oil. Everyone should be aware of this ingredient because it equals trans fat (the nutrition label says it has 1.5 grams trans fat per serving). Plus, cottonseed oil is a red flag to me. I avoid anything with these ingredients (which is why I haven't used shortening at all in 2009 - that's one one new year's resolution kept!).

You can make your own mix for very little money and at very little effort. It is so easy, so versatile, and, most importantly, so delicious. I always make a big batch of this pancake mix so whenever the urge for pancakes arises (Saturday is always pancake day at my house), I can whip up a pile of pancakes a few minutes. It's definitely a staple in my kitchen.

Here's the pancake mix recipe (I have to give credit where it's due: I got this from Everyday Food magazine. Here's the link for the basic recipe, some variations, and further instruction.):

3 cups of flour
6 tablespoons sugar
2 tablespoons baking powder
1 1/2 teaspoons salt

Whisk together and store in an airtight container.

According to the recipe, this is enough mix to make 12 servings of 3-4 pancakes per person. I don't know about you, but whenever I make a recipe, the yield is always off. So, just use these numbers as a guideline. Also, I always at least double this recipe. As long as your container is airtight and is kept in a cool, dry place, it'll last for a while. I've even made a huge batch of this stuff and have taken it camping.

On top of my storage container, I've taped a piece of paper. This has the rest of the ingredients and amounts needed to make a batch of pancakes. This way, I don't have to search through my files and cookbooks to find the recipe.

To make the pancakes with the mix (this supposedly makes four servings worth - again, whenever I make things, the yield is always a little less. I guess it depends on the pancake size):

Place 1 1/4 cups mix in a bowl.

In a separate bowl, whisk together:
1 cup milk
2 tablespoons melted unsalted butter or oil (Use the butter.)
1 large egg

Add wet mixture to dry mix and whisk just to combine. Do not overmix - the batter should be lumpy. On a hot skillet or griddle, spoon 2-3 tablespoons of batter and use the spoon to make a nice circle shape. Cook for a couple minutes, until you see some bubbles appear, and then flip. Let the other side brown for a couple minutes more.

Just say no to the store-bought mix. You'll be surprised at how easy this is. You won't go back. And then you can use the money you'll save and splurge for some real maple syrup.

Enjoy your National Pancake Day festivities!