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In our effort to eat cleaner and improve our athletic performance, my husband has become a disciple of Dr. Allen Lim, one of the authors of The Feed Zone Cookbook. Our copy of The Feed Zone Cookbook arrived last week and I was itching to prepare a recipe from it. It just so happened that we had an abundance of fresh picked blueberries from our weekend visit to Oak Hill Farms so I couldn’t resist giving this buttermilk pancake recipe a try.
This recipe is a bit different from my go to pancake recipe mainly due to the addition of 2 Tablespoons of brown sugar. All I had on hand was dark brown sugar which was a bit overpowering (i.e. a gingerbread like flavor). Even so, they were a welcome deviation from our typical morning oatmeal. I look forward to making these again with light brown sugar. While I didn’t have any buttermilk on hand, I did have powdered buttermilk which I combined with water to “make” buttermilk (4 Tbsp buttermilk powder + 1 cup water = 1 cup buttermilk). While the recipe called for 1 1/2 cups buttermilk, I found 1 cup of reconstituted buttermilk to be quite adequate.
If you’re sitting the fence on whether or not to give this cookbook a try, check out this blog which chronicles a family’s endeavor to eat their way through The Feed Zone Cookbook. Even if you do not consider yourself an athlete per se, this is still a healthy way of eating as the cookbook offers scads of gluten-free recipes. Let’s get healthy!
On a side note, does anyone have a masticating juicer they would recommend? We’re looking to purchase one in the near future (primarily to make beet juice) and want to make sure we get a durable one…preferably without breaking the bank.
As soon as I read the challenge requirements the ol’ excitement meter took a nosedive. Requirements: “Must be free of animal products, this will be a challenge for you “regular” cooks out there, but its worth it. So that means, no cows milk, butter, meat, poultry, fish, chicken/beef broth, etc. This dish is also 99% oil free, using only what you need to keep the dosas from sticking (I used a quick spritz of cooking spray on the first dosa only), which isn’t too bad with a nonstick pan. You can use a different filling/sauce if you like, but it must be free of animal products.”
Mmm…sounds tasty, right? Maybe to some, but I was skeptical. I thought I’d have a hard time convincing my husband to try this if he knew it was vegan, but he was more open-minded about this dish than I was, much to my chagrin. I’m lucky to have a husband who is such a daring eater. 😉
Well, this dish surprised me…in a good way! By no means am I ready to switch to a vegan diet, but I may try to incorporate vegan dishes into our diet a couple times a month. I made the dosa pancakes with spelt flour and soy milk with a curried garbanzo filling and topped them with coconut curry sauce. Visit Debyi’s place for the recipes (click here). This is a great way to get yourself out of a recipe rut.
I’ll be back tomorrow to share my black and white arborrio rice pudding. Yeah for comfort food!
As you may recall, Kevin and I enjoyed wheat germ pancakes at First Watch during our visit to Naples, Florida for Thanksgiving. I made this recipe for wheat germ pancakes from Cooking Light on Christmas morning.
Overall, the pancakes were good. However, they were not as fluffy as I would have liked. I think the toasted wheat germ I used was ground finer than that at First Watch. Their pancakes had a nice, grainy texture and nutty flavor while still maintaining their fluffiness. Also, this recipe calls for buttermilk, which I do not keep on hand. Instead, I used a buttermilk substitute recipe I found online. We’ve speculated this may have had something to do with the less than impressive pancake results.
Possibly in an effort to buoy my spirits, Kevin prepared a hazlenut latte and unwrapped a few banana-nut muffins that Jill made us (Jill is the muffin queen!) which quickly distracted me from my flop in the kitchen.
I’m off in search of more wheat germ pancake recipes. I will not be defeated! And if you have a favorite pancake recipe, I’d love for you to share with me. 😉