Bueller’s Kitchen

At Bueller’s Kitchen we eat for wellness. What do you eat for?

Bueller’s Kitchen header image 2

Menu Monday: Pancakes and Pea Soup

January 19th, 2009 · 5 Comments

I know, sounds gross right? Well I didn’t eat them together silly!! I am trying to bring Menu Monday’s back as I have received so many requests. So here goes today’s:

7 am – 1 liter water

8 am – tea with lemon and raw honey (important it’s raw because it has all it’s enzymes and minerals)

9 am – blueberries and pancakes (recipe below)

Bueller’s Gluten Free, Wheat Free, Sugar Free, Soy Free, Dairy Free, Pancakes (I think this is how I like it, I’ve been trying many different recipes and this one really works)

Dry Ingredients

1 Cup Authentic Food’s Pancake and Baking Flour

1 tsp baking soda (I like Alluminum Free Baking Soda by Bob’s Mills – who knew there were metals in it!)

1/2 tsp (cream of tartar)

1/8 tsp sea salt

2 tsp cinnamon (or more if you like a lot like me)

1 tsp pumpkin spice (optional)

1/4 cup arrowroot or tapioca flour or potato flour/starch (this holds it together, I would like to get rid of this at some point thought as I don’t like adding a starch, I’m working on that – I’ve seen recipes without it but mine didn’t work when I didn’t use it)

1 scoop pea protein (I’ve only used this kind by pure advantage which has stevia and makes them sweet)

Wet Ingredients

1 very ripe banana (has brown spots)

2 tablespoons Lakanto (like Stevia but works on a 1 to 1 sugar ratio) or date sugar or maple sugar (depends on what you are into)

1 cup Almond Milk

2 tablespoons vegetable oil (I’m sure you could use coconut oil but it’s very hard from liver to digest so I limit that and use sunflower oil because it is light in flavor)

1 tsp vanilla


Directions (I do this all in the Vitamix but you can mix it by hand)

Blend banana and almond milk until it is thick and creamy (do it on low) – set aside.

Add all dry ingredients in a bowl.

Pour wet into dry and mix.

Cook on a griddle and adorn with whatever you like. Here are some ideas: (earth balance butter, sugar-free raspberry syrup, really raw honey (this is my favorite kind), etc. I’m not a huge fan of agave or maple syrup and I’m still on the fence about Xylotol (which is in the raspberry syrup), so I leave it to you. These cook best when small (about 1/4 cup or less per pancake) when bubbles appear gentle flip it over. I like using coconut oil for the griddle as it is the most stable oil to heat and it’s good for you. I also like to use a cast iron griddle for the extra iron.

11 am – Green Smoothie (spinach, apple, zucchini, 2 Brazil nuts, water)

1 pm – Arugula salad with almonds and tomatoes with lemon juice

3 pm – 15 almonds and a piece of dark chocolate

5 pm – Pea soup (1 cup frozen peas, 2 tomatoes, 6 spears asparagus, juice of 1/2 a lemon, 1/4 tsp sea salt)

7 pm – Mixed greens salad with shaved fennel, radish, dulse, alexis’ original greek dressing (lemon juice, garlic, pine nuts, and olive oil) and 1/2 avocado

9 pm – Hot vanilla latte (almond milk, cinnamon, vanilla, vanilla creme liquid stevia)

Tags: Uncategorized

5 responses so far ↓

  • 1 ami baio // Jan 19, 2009 at 6:31 pm

    Have you tried any recipes from Brendan Brazier? His recipes are gluten-free, soy-free and vegan. I love his pancakes!

  • 2 bueller // Jan 19, 2009 at 7:59 pm

    I have Ami. His book is so great. Everyone should read it. I like these better as far as pancakes go.

  • 3 earthmother // Jan 19, 2009 at 10:11 pm

    I would eat at Bueller's Kitchen any day of the week!

  • 4 Dawn Marie // Oct 27, 2009 at 9:30 pm

    Bueller – is there something I could use in place of banana for the pancake? Honestly, bananas made me gag. Seriously.The smell, texture, flavor. Ideas?

  • 5 bueller // Oct 29, 2009 at 8:15 pm

    Hi Daw Marie:

    Try sweet potatoes or baked apples.

Leave a Comment