Recipes

Buckwheat Banana Pancakes with Almond Butter Delight

Makes 4 medium (5-inch) pancakes

Ingredients

2/3 cup Arrowhead Mills Buckwheat Pancake & Waffle Mix
2 tsp canola oil
2 tsp honey (optional)
3/4 cup milk or soymilk
1 ripe banana, cut into small chunks (or other fruit of choice such as blueberries, peaches, dried apricots, etc)
1 tsp vanilla
1 egg, beaten (or for fluffier pancakes, 2 whites whipped)

Directions

Mix all ingredients together, except for egg, stirring until all lumps disappear.
Beat egg and add to dry ingredients. If using egg whites, whip with hand mixer until foamy and peaks form. Carefully fold in to dry ingredients, careful not to overmix.
Cook on pre-heated (375-400 degree F) lightly oiled griddle, turning when bubbles form on surface and edges begin to dry. Watch carefully as buckwheat can burn easily.

Consider adding ground cinnamon, nutmeg, ginger or other spices of choice for variety and flavor.

Pancakes can be cooked and then frozen between sheets of waxed or parchment paper, wrapped in foil, and then sealed in a plastic ziplock bag; they will keep frozen for up to 2 months. To reheat, place in toaster and toast until heated through.

Almond Butter Delight

Ingredients

1 cup part skim ricotta cheese
1/4 cup almond butter
2 1/4 tsp vanilla extract
1/2 tsp ground cinnamon
3 tsp honey

Directions

Combine all ingredients in a food processor with a metal blade and blend until satin smooth.

Nutrition information per 1 tablespoon:
45 calories
2 grams fat
2.5 grams protein

Recipe courtesy Canyon Ranch, Tucson, Arizona.