Breakfast Friday | Giant Buckwheat Pancake

It's Friday!

And I've got breakfast! 

In the form of a giant buckwheat pancake! 

This giant buckwheat pancake is a simple and super healthy go-to breakfast for my weekday mornings. It takes about 3 minutes to mix together and 6 minutes to cook in the pan. While it cooks, you can prep a few topping ingredients or maybe flat-iron your hair.

It's thick (but fluffy!) + hearty and will definitely fuel you through til' lunch. Plus, it's chock-full of protein, fiber, and healthy fats. I have a huge morning appetite and this is one of the only breakfasts that can keep me satiated for over 5 hours. Top this giant cake with nut or seed butter + fresh berries and you're all set. Just don't forget the coffee.

You may want to start with 1 teaspoon of cinnamon and see what you think (cinnamon varieties vary in intensity). I like to add about 2 1/2 teaspoons. I'm sort of cinnamon obsessed, though. You can always add more the next time, and there will definitely be a next time with this recipe!

Enjoy!

Print Recipe!

Giant Buckwheat Pancake

gluten-free // yields 1 large serving

• 1-2 teaspoons ghee/coconut oil
• 1/2 medium banana
• 1 large egg
• 3 1/2 tablespoons buckwheat flour
• 2 tablespoons sorghum flour
• 2 tablespoons almond meal
• 1-3 teaspoons cinnamon
• 1/8 teaspoon baking powder
• 1/4 cup unsweetened almond milk (2%, whole milk, soy, hemp, etc.)

Heat a large pan (at least 10-inches) or skillet over medium heat with 1-2 teaspoons ghee or coconut oil.

While heating, thoroughly mash the banana in a small mixing bowl. Add the egg and whisk into the banana (a fork is fine). Add the flours, cinnamon, baking powder, and milk. Mix together until just combined. The batter should be thick but pourable, not runny.

Pour batter into the pan and spread to about 8-9 inches. (Leave room around the pancake so you can slide a spatula underneath.) Let cook for about 4-5 minutes until the edges are set and you can slide a stiff metal spatula all the way around the pancake to help release. Slide the spatula about 1/2-way under the pancake and quickly flip over. If your pancake feels floppy as you slide the spatula underneath, let it cook for another minute. Once flipped, cook for another 1-2 minutes.

Serve hot and top as desired.

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Notes:

• Feel free to make this in advance, let it cool, then refrigerate in an airtight container for up to 4 days. They can also be frozen once fully cooled.
• Cashew meal, hazelnut meal, pistachio meal, or sunflower seed meal should be suitable subs for the almond meal. Sift before using.
• Feel free to use freshly ground raw buckwheat flour (from raw groats) if desired. I advise against using flour made from toasted/Kasha buckwheat groats, as the flavor is very intense. For this recipe I used Bob's Red Mill buckwheat flour.

Now let's do this weekend thang.

Ashley

Crispy Peanut Butter Cups

Gosh. Thank you all for your support + sweet words about Monday's announcement. I can't tell you how much it means. I'm overwhelmed by your kindness. Thank you! 

To show my gratitude for your constant support over the years, I made these Crispy Peanut Butter Cups to share with you today. I only wish I could deliver a batch straight to your front door.

Peanut butter cups are an absolute staple in this house. Just like flour, salt, cinnamon, and eggs. You'll always find peanut butter cups in the freezer over here and they always have salt on top. They probably also all have bites taken out of them because I'm constantly like, I'll just have a little bite. And I'll just have another little bite. Repeat. Every single day.

They're the perfect satisfying treat after a meal with their crunchy, creamy, salty + sweet characteristics. 

But today I took things one step further. I made crispy peanut butter cups with the addition of toasted quinoa and coconut. 

Seriously. Quinoa that is 100% crispy! It's kind of amazing. They add a super crunchy bite to these cups, along with the softer crunch from the coconut.

You can use homemade or store bought peanut butter for this recipe. Just make sure it's not super oily or drippy. You want it nice and thick. I usually process my homemade peanut butter until it's drippy but for this batch I stopped just before that happened.

I can't stress the addition of flaked sea salt enough. It's KEY! But if you don't like sea salt on desserts (gasp! mom! looking at you!), then adding sprinkles or chopped peanuts would be just as fun and only slightly less delicious.

If you want a thicker chocolate ratio, simply melt more chocolate and add more to the bottom + top. Pretty easy.

I tend to go a little thinner with the chocolate and a little thicker with the peanut butter filling.

Print Recipe!

Crispy Peanut Butter Cups

gluten-free, vegan

• 1/2 cup pre-cooked quinoa (cooled)
• 2 teaspoons muscovado sugar (or other sugar)
• 1 tablespoon softened unrefined coconut oil, divided
• 1/2 cup unsweetened shredded coconut
• 1 heaping cup dark chocolate chips (vegan if desired)
• 1/ 4 cup thick creamy peanut butter (homemade is fine, not oily/drippy)
• flaked sea salt

Preheat your oven to 300° F. Toss quinoa with sugar and 1 teaspoon coconut oil on a baking sheet. Place in the oven and cook for 22-28 minutes, stirring 3 times. Remove from the oven once golden brown and crispy. Quinoa should turn fully crunchy once cooled.

While quinoa is in the oven, spread coconut on a baking sheet. Place in the oven for 10-15 minutes, stirring twice, until golden brown. Watch closely as it burns quickly. Let fully cool.

Line a standard muffin tin with 6 liners.

Melt the chocolate using a double boiler over low heat, or in the microwave for 30-second increments, stirring after each until fully melted. Set aside.

In a small bowl mix the peanut butter with 2 teaspoons softened coconut oil, 3 tablespoons toasted quinoa, and 1/4 cup toasted coconut. The mixture will be very thick.

Spoon about 2-3 teaspoons of melted chocolate into each muffin liner and spread to cover the bottom. Take about 1 tablespoon of the peanut butter mixture and form into a ball then flatten to about 1/4-inch thickness. Place over the melted chocolate, then spoon about 1 tablespoon (or so) of chocolate over the peanut butter. Tap the chocolate with your spoon to help spread. Add more chocolate if needed. If you have more chocolate and PB filling leftover, simply make a few more. 

Sprinkle with flaked sea salt and place in the fridge or freezer to set. Store in a sealed container in the fridge or freezer for up to a few months.

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Notes:

• You will probably have some of the peanut butter mixture left over. Store in a sealed container and use as a spread or on top of oatmeal.
• Use the leftover crispy quinoa and coconut as toppings for sweet or savory meals.

Don't miss Angela's cookbook update with even more details about our collaboration + sneak peek photos!

Ashley