Bueller’s Kitchen

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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)

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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.

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