Vegan Buckwheat & Oat Pancakes or Waffles

Vegan Buckwheat & Oat Pancakes or Waffles

by | Dec 21, 2020

Vegan Buckwheat Pancakes or Waffles

Submitted by Autumn Phipps, owner of Blackberry Cottage Playgarden

This recipe is a favorite Sunday morning treat. The batter can be used for either pancakes or waffles. Although it requires a little planning the night before, they’re quick to put together in the morning and worth every bite!

Ingredients:

  • 1 1/3 cup oats
  • 2/3 cup raw buckwheat groats
  • 2 ½ cups almond milk (you can also substitute rice, soy, hemp or nut milk)
  • 2 tbsp of chia seeds
  • 6 tbsp of water
  • ½ tsp sea salt
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp grated nutmeg or cinnamon

Optional toppings:

  • 1 ½ cups berries and fruit
  • Unsweetened coconut to sprinkle
  • Honey
  • Maple syrup

Instructions:

The night before: Combine oats, buckwheat, almond milk in blender, blend for 20 seconds and let soak overnight (or 6-8 hours) in the refrigerator.

 

The next morning:

  • Preheat an oiled griddle or skillet.
  • Make “chia eggs” by mixing 2 tbsp chia seeds with 6 tbsp of water. Stir and let sit for 5 minute.
  • Add remaining ingredients to grains, and blend until smooth.  (Add a little water if needed.)
  • Pour about ¼ cup batter onto griddle.
  • For pancakes: cook for about 2 minutes on each side or until golden.
  • Repeat until all batter is used.  (Keep finished pancakes warm in the oven until ready to eat.)
  • Top with your favorite topping and enjoy!
Tofu Scramble

Tofu Scramble

by | Dec 21, 2020

Vegan Tofu Scramble

Tofu Scramble

Ingredients:

  • 1 ea. 10 oz. package of firm, organic tofu
  • 2-3 Tablespoons of olive oil
  • 1 small to medium yellow onion, chopped
  • 2-3 cloves garlic, chopped
  • 8-10 crimini mushrooms, sliced
  • 1 green or red bell pepper, chopped
  • 2 cups spinach or chard cut into thin strips (chiffonad)
  • 1 medium tomato or handful of cherry tomatoes, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • sprinkle of cayenne pepper
  • salt and pepper to taste

Instructions:

  • Prepare the tofu mixture by draining and then crumbling the tofu in a bowl with  your clean hands or a potato masher. Add the turmeric, cumin and salt and pepper, set aside.
  • Saute the onion and garlic in olive oil until the onions are translucent. Add the bell peppers, mushrooms and saute for a few more minutes. Then add the spinach or chard and the tomatoes.
  • Add the tofu mix to the vegetables and stir.
  • Add more salt and pepper as needed.

Serve topped with guacamole and salsa or as a breakfast burrito – wrapped in a tortilla with guacamole and salsa. Enjoy!

Notes: If you are eating a low glycemic alkaline diet to reverse disease or cancer, omit the mushrooms and tomatoes.