Start of Week 2!

This morning the scale told me that I lost THREE pounds!  I'm hoping that's "real" weight and not just because I only drank a quart of water yesterday instead of a half gallon or something.  We'll see.  But it is nice to see that number go down, because after Thanksgiving, it just kept going up, up, up.

This morning I made blueberry buckwheat pancakes.  They were really good.  The blueberries were about as organic as you can get - they were handpicked from my farm in Michigan!  All we ever do is just prune them every other year, then walk down the rows in July and say, "boy, these look good".  I fried them in olive oil, so probably not as healthy as they could be, but I really don't like pancakes unless they're made the way my grandma makes them.  And they're filling, so that's always good.

 Blueberry Buckwheat Pancakes

Dry ingredients:

• 1/2 cup whole grain buckwheat flour
• 1/2 cup white flour
• 3/4 teaspoon of baking powder
• 1/4 teaspoon baking soda
• pinch of salt 

Wet ingredients:

• 1 cup soy milk
• squeeze of fresh lemon juice
• 1 slightly heaping teaspoon of Ener-G Egg Replacer
• 1 tablespoon melted vegan margarine
• 1 tablespoon maple syrup
• blueberries, fresh or frozen

Directions:
Squeeze a bit of lemon juice into the soy milk and let it sit a few minutes to thicken up. In a separate bowl, combine the dry ingredients and set aside.

Once the soy milk has thickened up, give it a stir and pour a small amount of it into a dish and whisk in a slightly heaping teaspoon of egg replacer powder. Stir the remaining wet ingredients into the soy milk mixture and pour over dry ingredients. Mix batter until ingredients are just combined. Lumps are fine. At this point you can either gently fold in blueberries (if using frozen berries, don't bother to thaw them) or sprinkle the blueberries over the pancake batter after you pour it into the skillet (they'll sink into the batter).

Cook pancakes in a lightly oiled and preheated non-stick skillet.  Sprinkle the blueberries on top of the pancake after you pour the batter into the pan. This will keep the batter from turning blue, which happens when you stir the berries into the batter.

Serve pancakes with maple syrup.

Namarie!