Is there a doctor out there?
I’ve been sick for over a week now, which is not normal. I never get sick.
The worst thing about this head cold is that I can’t do all the activities I normally would. I’m stuck sitting on the couch watching the food network all day. No working out, no going to parties, no cooking. (Never mind the cooking part, I’ve still been doing quite a lot of that.) But what is the world coming to!? I’m tired of sleeping with my mouth open!
Okay, I’ve boo-hoo’d enough. At least I’ve had lots of time to post my recipes (they’ve been building up). Since last game day I’ve made cupcakes, brownies, pancakes, and chicken parmesan. Gotta get on that post status.
Now, onto my recipe for buck wheat pancakes.
I make these pancakes regularly with Kate; they’re very versatile. Depending on my mood, I may throw in some walnuts, oatmeal, mashed banana, or even flax seed. This time, however, I went a classic route and added chocolate chips to them, taking them over the top.
These pancakes are simple, too, considering I’m using a pancake mix – Bob’s Red Mill, to be exact. Bob’s Red Mill is a healthy alternative to most mixes, which can have a lot of sugar. (Of course, putting chocolate chips and syrup on my pancakes kind of defeated the purpose of the buck wheat – oh well).
Whether you make them healthy or not, you’ve gotta give these pancakes a try: You’ll be surprised at how amazing they taste.
Bob’s Red Mill Buckwheat Pancakes
Servings: 4 medium sized pancakes.
- 1 Cup Bob’s Red Mill Buckwheat pancake mix
- 1 egg
- 3/4 Cup cold milk
- 1 tablespoon vegetable oil
- 1/2 cup chocolate chips
- butter or oil for greasing pan
- Mix all of the ingredients up to the chocolate chips in a medium sized bowl.
- Grease a skillet on medium heat, and pour about a half a cup of batter into the pan.
- When the pancake begins to bubble, it is ready to be flipped. Cook on the other side for around 2 minutes, and then serve.
- Repeat the process until you’ve used up all of the batter.