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My husband woke up bright and early a few days ago with a severe hankering for pancakes. He used the buckwheat pancake recipe from Vegan Brunch by Isa Chandra Moskowitz, which is also located here, although we were missing some of the various flours. He chose to use one cup of buckwheat flour, ditched the quinoa and corn flour, and subbed arrowroot for the tapioca flour, and added about a half a cup of fresh blueberries. The results were thick, bread-like pancakes that were almost more like French toast, and very, very delicious. We topped ’em fresh strawberries and a little maple syrup. Perfect!

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