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
Second: In a separate medium-sized mixing bowl, whisk the egg, milk and butter.
Third: add dry ingredients to the wet mixture and whisk until thoroughly combine.
Stir in blueberries and set aside.
Next, add 1 tsp. of oil to a large pan and spread evenly using a paper towel. Place pan over medium heat and pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Cook 1 to 2 minutes per side.
Serve warm and top with maple syrup or agave. Pair with a warm cup of coffee and enjoy
Not in the mood for pancakes, how about trying some Chipotle Night Cereal
Makes 4 servings
1 ½ cups of rolled oats
¼ cup marcona almonds, chopped (substituted for sliced almonds)
¼ cup marcona almonds, roughly chopped (did not include in my recipe)
¼ cup sunflower seeds
¼ cup cashews, roasted and salted
¼ cup honey
½ cup cranberries
½ tsp. sea salt
2 tbsp. olive oil
½ tsp. chipotle
(Note: Most of the items were bought from the Albertson's store)
First: In a medium-sized bowl, mix all the dry ingredients together: rolled oats, marcona almonds, sunflower seeds and cashews
(I bought a brand named Kind where the Cinnamon Oat Clusters had flax seeds included.)
(I bought a brand named Kind where the Cinnamon Oat Clusters had flax seeds included.)
Second: Place mixture on a parchment-lined baking sheet. Bake in oven at 300 degrees for 10 minutes.
While this bakes, add chipotle, sea salt, olive oil and honey in a small food processor. Blend until mixture is pureed.
Remove granola from oven and place back into mixing bowl
Add the pureed mixture and the cranberries and stir until combined. Place back on line baking sheet and bake at 300 degrees for 15mins.
Happy Labor Day weekend!
sponsored by:
No comments