Day 10: Vegetables with Breakfast Challenge, Carrot Buckwheat Pancakes and a Giveaway.

Yay! Day 10. How did it go? I have heard from some of you. I know a few of you were able to sneak vegetables in most days except that one day where the morning just didn’t go as planned. I hear you. However it was for you, I hope I was able to inspire many of you to continue to think about ways you can sneak those vegetables in, even in the morning.

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The first time I saw a pancake recipe made from soaked and pureed grains was in Cynthia Lair’s cookbook Feeding the Whole Family. I bought the book in 1998 after taking a cooking class from Cynthia. I tried many of her recipes, but not the pancake. I have been wanting to make a vegan version for a long time. As a side note, if you haven’t seen her cookus interruptus videos, Cynthia’s a comedian in front of a camera and they are hilarious.

I wanted to have a vegetable pancake as one of the recipes in this Vegetables with Breakfast Challenge, so it just seemed like the right time to make my own version of  a soaked grain pancake. I love the idea of using the whole grain, and it works beautifully. I chose to do all buckwheat, but I am fairly certain you could do brown rice, oats (like Cynthia) or quinoa (like Gabby’s guest post at Cooking Quinoa).

I am going to make these again adding another cup of carrots to the recipe. I am pretty sure it can handle it. I just can only eat so many pancakes and I was pleased enough with the recipe to publish it as is. If I make changes to it in the near future I will let you know.

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Carrot Buckwheat Pancakes 

1 cup un-toasted whole buckwheat, rinsed well
1 cup water
1 cup cooked carrot chunks
2 Tbsp ground chia seeds
2 Tbsp maple syrup
2 tsp baking powder
1/4 tsp sea salt
2 tsp olive oil
oil for cooking the pancakes

1.  Place the buckwheat and water in a covered bowl or jar and leave out overnight.

2.  In the morning, puree buckwheat with the carrot. Pour into a medium size bowl and combine with the rest of the ingredients. Once you have combined everything, don’t stir it again. Just spoon gently onto the skillet to help maintain the fluffiness. If the batter seems a little thick to you, add a little water or vegan milk. I would try making a pancake first before adding more liquid.

3.  Heat a pancake skillet on medium low. Add a little oil to barely cover the surface. The skillet is ready when a small drop of water lightly dances on the surface. Take care to not get it too hot. Spoon batter in small circles onto skillet. Let cook. These pancakes will get a few bubbles on top when they are ready to turn. Turn over and cook the other side for a minute or two. Transfer to a plate in a warm oven. Continue to make pancakes until batter is gone.

4.  Serve with your favorite pancake toppings.

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Things you can do the night before:

  • soak the buckwheat
  • grind chia seeds
  • lay all ingredients out on counter with blender and skillet

The Giveaway:

I am giving away a jar of Suzanne’s Brown Rice Syrup. If you haven’t had Suzanne’s before, you are in for a treat. The flavor is very smooth without any of the aftertaste of other brands. Suzanne’s also makes sure they source their organically grown rice from low arsenic areas. I purchase this through the same company that I buy my other macrobiotic quality products from, Natural Import Company. You can also purchase it directly from Suzanne’s website.

I don’t get anything for mentioning their product. I just like them. They don’t even know I am doing this giveaway. 🙂 If you win you can choose either the version shown here in the photo or their maple sweetened one. They are both excellent. Suzanne’s also makes fruit sweetened and chocolate brown rice syrups.

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To enter the giveaway, simply comment about a new favorite way to eat vegetables for breakfast or something you have learned over the past 10 days. You need to be a follower of sweetveg or littleveg either through the WordPress reader or through email to participate. Or if you are following some other way, just let me know. You also need to be in the U.S. or Canada. The giveaway ends at midnight Pacific Standard Time on May 11, 2013. I will put each entry into a hat and pick. (I’m a little slow to use computerized raffles) I will announce the winner in a blog post and contact and mail the gift to the winner.

If you are just joining us, the challenge starts here.

 

4 Responses

  1. Melissa

    Mmm I love the pancake idea!!! I will have to try making those sometime. I love how fluffy they look. I saw first hand how having vegetables with breakfast helps lift one’s energy and I enjoy it! Thank you for the challenge.

    • sweetveg

      Great! I am so glad you felt the difference it can make! I was surprised with how fluffy these pancakes were, too. That’s why I think it would work to add even more carrots.

  2. Terri Cole

    Hi, I just found you through the VVP. My veggies for breakfast usually come in the form of a green smoothie. Once in a while I’ll have a tofu scramble with mushrooms and greens. I’m looking forward to branching out and trying some of your great ideas!

    • sweetveg

      Yay! I am glad I’ve inspired you! I hope you are having fun at the potluck! I think it might take me a week to get through all the courses!