Strawberry buckwheat pancakes

Good to Know

Buckwheat is gluten-free and rich in minerals, fiber and protein; flaxseed adds omega-3s. 

Ingredients

• 2/3 cup rolled oats
• 2 tablespoons flaxseed, toasted
• 3/4 cup red mill buckwheat pancake waffle flour
• 1 1/4 cups coconut water
• 2 teaspoons baking powder
• Scant 1 teaspoon sea salt
• 2 tablespoons pure maple syrup
• 1 tablespoon Olive oil
• 1/4 cup finely chopped walnuts
• 1 pint strawberries, hulled and sliced, for serving

Preparation

1. In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, coconut water, baking powder and salt and blend until well mixed. Blend in maple syrup and oil.

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Jalapeno Lime Hummus

Serves: 4-6

Ingredients

• 1 15 oz Can chickpeas, drained and deskinned *
• 2 Tbsp Cilantro, roughly chopped
• 2 Cloves of garlic, peeled
• 1 Tbsp Jalapeno, roughly chopped (about 1/2 a jalapeno)
• 1/2 Tbsp Fresh lemon juice
• 1 Tbsp Fresh lime juice
• Pinch of Salt and Pepper
• 1 1/2 Tbsp Olive oil
• 1 Tbsp Water

 

Instructions

1. Place first seven ingredients,  in a food processor and blend until smooth.
2. With the machine running, stream in the Olive oil and water and continue processing until super creamy and smooth.

Notes

* to deskin the chickpeas, drain and rinse them and then pour them onto a kitchen towel. Pick each one up and lightly rub your fingers together and a thin, papery skin will come off. Discard that and repeat with remaining chickpeas.

Recipe is from foodfaithfitness.com

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