Yesterday I was celebrating a friends birthday and their new home AND their baby's first birthday! Yeah they are busy. So, how could I say no to cheesy garlic bread. And how could I say no to homemade brownies. And how could I say no to a slice of ice cream cake? I couldn't say no.
Well I got it out of my system and I'm back to eating right today. I started my day with vegan buckwheat pancakes loaded with banana, blueberries and raspberries. I'm still getting used to the buckwheat flour. It's pretty gritty, but I think that is because I an using dark flour. I've seen suggestions for light buckwheat flour and might go that route next time.
Still, with the berries and banana, cinnamon and dash of honey these were pretty good and quite filling!
Bryan is sickly today, which means I might have another excuse for soup for dinner tonight. Even though the weather is warming up there is nothing better and a comforting bowl of soup. It almost makes you forget that tomorrow is Monday.
There is no bootcamp this week because it's march break so I'm on my own in terms of workouts! I am definitely going to make it to my combat class and it would be nice to fit in a yoga class. With the forecast looking so warm it might be time to get a run in too!
For now it's back to laundry, dishes and maybe a little stitching!
Ingredients
1 cup buckwheat flour
2.5 tsp baking powder
1 tsp vanilla
1 cup almond milk
1 medium banana, mashed
1 cup blueberries and raspberries
Directions
Mix together your dry ingredients then add and mix in your wet ingredients. Lightly grease your pan (I used coconut oil) and spoon the batter on the pan. Cook for 2 - 3 min on each side. The batter doesn't bubble quite the same as regular pancakes so keep an eye on it. Drizzle with honey or maple syrup and enjoy!
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