I’m bringing you a healthy recipe today in honor of the weekend I just had because there was not a single thing healthy about it. Every year, Joel’s company has a work retreat in Vegas and the spouses come along for a fun filled weekend. While the guys work for a couple days, the girls brunch, walk the strip and lay by the pool. Then the company throws a big party Friday night and we do whatever we want during the weekend.
I had every intention of laying by the pool and writing posts to share with you all last week but the hotel wifi was terrible so it just didn’t happen. So instead of writing about food, I consumed lots of it.
My main goal on our Vegas trips is to eat all the food. We have a list of favorite restaurants that we always try to hit and usually add a new one each year. Next year will be our fourth year so it’s going to be tricky fitting in all our necessary eats. I ate fries, burgers, tacos, pizza, brunch and so much more that I just don’t even want to think about because I’m scared just dreaming of them will add more calories. At least we walked a ton, right?
And now I have a growing list of things I want to recreate from our trip…did somebody say carne asada fries? This guy.
Photo Friday this week will be dedicated to our Saturday adventure in Vegas. Since it was our third visit, we decided to get out of the city and do something different.
So, onto the pancakes. These bad boys are clean, gluten-free and dairy-free. Plus, you mix up the batter the night before so all you have to do in the morning is heat up the griddle and cook them up.
I had never had buckwheat pancakes until I whipped these up when the in-laws were visiting. I love the nutty, hearty flavor it brings. I promise you I wouldn’t have guessed they were healthy or sugar free if I hadn’t made them. These are the perfect way to start a lazy, yet healthy Saturday brunch. Much better than mine last weekend…..
recipe slightly adapted from The Leftover Queen
2 1/4 tsp. (1 packet) instant dry yeast
2 cups warm water (about 100°F)
1 teaspoon kosher salt
2 cups buckwheat flour
2 tablespoons blackstrap molasses
1/4 teaspoon baking soda
1 tablespoon coconut oil, melted
1 tsp. cinnamon
Maple syrup, for serving
1. In a large bowl, combine yeast, water, salt and buckwheat flour. Cover with a kitchen towel and leave on counter overnight.
2. In the morning, preheat griddle or skillet to medium heat. Meanwhile, Stir in molasses, baking soda, coconut oil and cinnamon. Using a 1/4 cup measuring cup, portion pancakes onto the griddle. Cook until edges set and bubbles start to form on the surface. Flip and cook until no longer doughy, about 30 seconds. Repeat until batter is gone. Serve with maple syrup.