Gluten and dairy free pancakes

Hey there, lovelies :*

I've been eating prety much the same thing for breakfast for awhile...But today, I woke up with a huge craving for pancakes. I haven't had pancakes for at least 4 months, since I was told to avoid gluten and lactose by my phisician.

But today, I woke up determined that I wasn't going to let my food intolerance steal the joy of eating pancakes for breakfast. So I made up this recipe and they were so deicious, that I had to share it with you asap :D

This recipe makes 2 pancakes, each comes in at about 220kcal.

Ingredients:

• 100ml rice milk
• 2 tbs buckwheat flour
• 3 tbs coconut flour
• 1 medium egg
• 1 small apple - shreded or chopped
• about a shot of sparkling mineral water 

Sparkling water- add this last, you can chance the amount to get the batter consistency you want. I would not recomend it being too thin, because you want your pancake to stay nice and thick. The sparkling mineral water will add some air to the batter, making your pancakes fluffier 

Mix all the ingedients together and pour half of the batter onto a preheated slightly oiled pan - I use coconut oil. Bake until bubles form on top of the pancake, then flip and bake on the other side until it's nice and golden brown.

Repeat with the other half of the batter.

Voila and bon apetit :D

Sunday motivation

A little motivation for the coming week. 

Baked buckwheat with veggies

How about a nice piece of baked buckwheat and veggies with your fish? Or with your steak, if that floats your boat...How about just a platefull of this deliciousness all on it's own? That's what I did, and let me tell you- nothing wqas missing :D
I had quite a day today, I've been up since 5am and it's now 10.30pm. It's been a long day, so please forgive me for making this post short. But I did promise you a recipe, and one has to keep their promises. So here it is.

What you'll need:

• 1 medium onion

• 1 clove garlic

• 2 cups of soaked buckwheat

• 2 cups mixed vegetables - I used cauliflower, broccoli, caroots and spinach

• ½ medium zucchini

• 3-4 eggs - I used 1 whole egg and 3 egg whites

• coconut oil 

• spices - turmeric, cayenne pepper, sweet pepper, salt

What to do:

• Heat the coconut oil in a pan. Once it's hot add the chopped onions and garlic. Saute untill soft.
• Cut the vegetables into small pieces and add them to the pan
• Once the veggies have softened, add the soaked buckwheat. Stir together and remove from heat
• In a seperate bowl mix together the eggs and the spices.
• Scoop the buckwheat into your bakingbowl and pour over the egg mixture
• Slice the zucchini and arrange the slices on top of the buckwheat
• Put into the oven: 150* for about 20min - check it once in a while, because every oven is different :P

The dish is delicious served hot or cold. It can also be reheated :D 

Bon Apetit