Labor Day weekend is quickly approaching and while we are all trying to get through the busy week; I know we're all looking forward to a relaxing weekend with breakfast in bed. So, let's send summer out in style with this delicious buckwheat and blueberry pancake breakfast recipe created by Tina Fanilli Moraccini, Valentina and Mimi Moraccini "Piccolo Chef" in Los Angeles.
Tina and her daughters began creating delicious healthy recipes for their Piccolo Chef foundation which focuses on healthy cooking with kids. And due to their creative recipes and unique cooking styles they have join forces with the Got Milk? campaign to inspire healthy meals for younger generations, the California Milk Processor Board (CMPB), has launched a new statewide program that features recipes created by and for kids.
Although we don't have children yet, exposure to cooking at home has inspired my husband and I to cook more often at home versus eating out to restaurants, plus the kid friendly creations prepared by the Jr. Got Milk? chefs are packed with fresh fruits, vegetable and smart ingredients swaps (e.g. buckwheat instead of traditional flour).
Buckwheat and Blueberry pancake breakfast
Makes 3-4 pancakes
Ingredients:
½ cup buckwheat flour (substituted for Organic Wheat flour)
½ cup all-purpose flour
2 tbsp. sugar
2 tsps. baking powder
1/2 tsp. salt
1 cup milk
2 tsps. of melted butter
1 large egg
½ cup fresh blueberries
2 tbsp. ground flaxseed
2 tbsp. chia seeds (I did not include in my recipe)
1 tsp. oil (for cooking pancakes)
First: Whisk dry ingredients in a small mixing bowl: flour, sugar, baking powder
