a breakfast bowl passion

Unless you are totally new to this blog you are by now well aware of how I feel about the first meal of the day. I am pretty passionate about it - because I am really ready to eat after a long night, it is nutritionally critical, and I just like the things I eat for breakfast. I tend to be a creature of habit (at least first thing in the morning) and love the comfort of familiar favourites for breakfast, so to add a new item to the lineup is tough. It means bumping an old friend or at least not enjoying it as often. One can only eat so much for breakfast!

Last month when I was in Vancouver helping with setting up LITCHFIELD I did not have the leisure to cook the old standbys. I was not in my own kitchen with my well stocked pantry right at hand and I didn't have much time to cook anyway but I still wanted/needed to eat a healthy and sustaining breakfast. This pretty breakfast bowl was born of that desire. It has quickly become a frontrunner in the favourites race. Fast and easy to put together and ultra adaptable it is the perfect breakfast for this (or any other) particularly busy time of year. It is loaded with superfoods and wise nutrition choices, tastes great, and is pretty enough to sit and gaze at …. if you have the time.

I like to use a combination of berries and another fruit (whatever is in season or on sale). Berries can be costly out of season but frozen berries work very well here and are almost always affordable. Sometimes I add chopped nuts but other times not. I like a half teaspoon of ground cinnamon most mornings but it is equally good without. The amounts suggested are what I use when I make a bowl for myself - you may like more or less of any one thing. Just to note: I do eat a hearty portion at breakfast time.

a pretty breakfast bowl

1/2 cup of plain Greek yogurt

1/2 cup blueberries

1/3 cup pomegranate arils (or half a pear chopped … )

3 Tbsp hemp hearts

1 tsp fresh bee pollen

1/2 tsp ground cinnamon

1Tbsp maple syrup

1 Tbsp cacao nibs

handful of broken pecan pieces

Layer the ingredients in a bowl, stir to combine, and enjoy.

old reliable pancakes

I realize (I do!) that calling these reliably favourite pancakes 'old reliable pancakes' is very likely selling them way short but I have been sitting here for more than a few minutes wondering what to call them. There is no name on the bedraggled piece of paper that I have chased around my kitchen for years - the paper with the recipe written in a hurried scrawl, portions crossed out and re-written as I discovered a new and better way to make these pancakes that we come back to time and time again. This is not to say that we don't love the new favourites but this version is the comfort food version in our house. I have been making them in one form or another for all the years of my kids lives (and we won't go into how many that would be). 'Old reliables' is what I call them in my mind and so that is what they are christened here. No pretence, nothing fancy - just old fashioned, reliably good pancakes with a new healthy twist.

There are several flours in this recipe and each adds something unique, so if you have them or want to add them to your pantry, go for the gusto. On the other hand if you don't have and don't want them all, just use what you do have and make sure the total volume adds up. (Usually volume alone is not the best way to exchange flours but I have found this recipe is incredibly forgiving in this regard.) The only non-negotiable flour-wise is the cornmeal. It is an absolute must and probably the reason these are so beloved - the crunch is perfection. The other absolute is the cardamom - don't ignore it either. And if I can, I would encourage the use of whole grain flours because anything else in pancakes is a ridiculous excuse for the first meal of the day and shouldn't be eaten by man or beast.

We like to load these babies up with Greek yogurt, fruit and a drizzle of lovely pure maple syrup. It makes a lovely start to any day. Or if you want to end your day with them, an egg on the stack is pretty great too.

old reliable pancakes

1/2 cup spelt flour

1/2 cup whole wheat flour

1/2 cup almond meal

1/2 cup buckwheat flour

1/4 cup cornmeal

1/4 cup ground chia seed

2 tsp baking powder

1 tsp cardamom

1/2 tsp baking soda

1/4 tsp sea salt

3 eggs

2 1/2 cups buttermilk (or soured milk of your choice)

1/4 cup grape seed oil

2 Tbsp pure maple syrup

Combine the dry ingredients in a medium bowl and whisk together.

In a separate bowl add the eggs, buttermilk, grape seed oil, and maple syrup. Whisk together then pour into the dry ingredients and fold just until the dry ingredients are incorporated. Bake on a hot griddle, flipping when bubbles appear on the surface.

summer oatmeal

Years ago I stumbled across a recipe for what has become one of our family's very favourite breakfasts. The recipe was called "Swiss Porridge" and is essentially fruit, oats, and yogurt tumbled together. Over the years it morphed into our own version and is one of the very first recipes I posted on this blog. Nobody could ever call it a complicated or time consuming recipe but this idea for summer oatmeal is even easier and is basically just a pared down, healthier-but-still-yummy version.
Fast and easy, this breakfast is brilliant - it is the kind of thing that you can easily conscript your kids to help with or make yourself in just a few minutes. It is yummy and healthy and the best part is a breakfast all ready to grab - no fuss, no muss - first thing in the morning. Made in mason jars it is perfect for the days when you need to get out the door fast - or when you are going to eat after the gym on your way to work (Jonathon). I have discovered that it keeps very well for several days so line some jars up, add the ingredients, shake, refrigerate and you are good for a week's worth of healthy breakfast.

There are recipes for lots of different combinations of fruit and flavour online (just google summer oats or oatmeal). We have tried several variations and haven't hit a bad one yet. This combination of chocolate and cherries is my contribution to the long list.

Unless you want a gummy, mushy porridge (and really who does?!) do not use quick cooking oats. I wondered about it, tried it and don't recommend it. Stick to the slow cooking, large flake, old fashioned variety. The recipe is written for a single serving - it is super easy that way to line the jars up and dump the ingredients in as you go down the line (something little ones could have a lot of fun with), making as many or as few servings as you like. Alternately you can multiply by the number of servings you need and make a large batch in a single bowl. Gotta say it isn't nearly as much fun that way though. Or as cute.

Note: if I am making for myself I use a 250 ml (1 cup approx.) mason jar. David likes a bit more for breakfast so for him I use a larger jar (500 ml) with more of each ingredient. The increased amounts are in brackets.

chocolate-cherry summer oatmeal 

1/4 (1/3) cup large flake rolled oats
1/3 (1/2) cup coconut milk
1/4 (1/3) cup plain Greek yogurt
1 1/2 tsp chia seed
1 Tbsp cocoa 
1 tsp honey (+ a tiny bit more for David)
1/2 (2/3) cup pitted fresh sweet cherries*

Add ingredients(excepting cherries) to the jar in the order listed. Cover jar securely with the lid and give it a good shake. Remove lid, add the cherries and recover. That's it. Store the jars in the fridge. This should be made at least several hours before serving. 

Sometimes chocolate for breakfast really appeals and other times not. For those days skip the cocoa powder, swap the honey for a little maple syrup and fill the jar up with fresh or frozen blueberries. Or mango. Or add a tablespoon of shredded coconut and some sliced banana. You get the idea. For flavours your imagination (and what is on offer at the market) is the limit.

* if cherries are not in season, raspberries or strawberries are awfully good as well.

If you want more guidance flavour-wise, check some other yummy variations here.

rhubarb & quinoa breakfast bowl with strawberries

If attentively watching and impatiently waiting have any impact on the rate of growth in the rhubarb patch, my rhubarb plants should be well ahead of the curve. Unfortunately I suspect that all my watching and waiting have simply been a bit of a waste of time - rhubarb seems to grow as fast as rhubarb grows. The attention is not entirely wasted however because I am finally able to slip out my kitchen door first thing in the morning to pull the three stalks required for a bit of breakfast (or an armful for stewing - love stewed rhubarb so much!)

I am a true lover of the vegetable and generally look down my nose at recipes that add strawberries to rhubarb. I honestly love the mouth-puckering, dry taste of rhubarb. Some sweetener is for sure a good thing but I just can't find a love for cooked strawberries and don't like to cover the taste of the rhubarb. There is an exception to every rule though and this is one of those exceptions.In this case, cook the rhubarb with the quinoa and put the fresh strawberries on top. Simple and lovely. A perfect, hearty, warm-weather breakfast that delivers a good serving of complete protein. Gluten-free, refined-sugar free as well.

As a card-carrying member of the sweet tooth club I sprinkled my bowl with a bit of coconut palm sugar, you might be happy with just a spoonful of honey or maple syrup mixed in. The Greek yogurt, though, is non-negotiable in my opinion. This recipe makes 2 hearty servings.

rhubarb & quinoa breakfast bowl with strawberries

(adapted from Quinoa Revolution by Patricia Green and Carolyn Hemming)

1 1/3 cups water

2/3 cup quinoa

1/2 tsp cinnamon

1/8 tsp sea salt

1 cup sliced fresh rhubarb

1 cup quartered strawberries

1 Tbsp honey or pure maple syrup

2 Tbsp sliced almonds

Greek yogurt

coconut palm sugar

Bring the water, cinnamon, quinoa and salt to a boil in a medium saucepan. Reduce to a simmer, add the rhubarb, cover and cook for 15 minutes. Removed from heat and stir in the honey or maple syrup. Divide between two bowls for serving and top each with a generous dollop of honey (or plain) yogurt, half of the strawberries, and 1 Tbsp sliced almonds. The additional sprinkle of coconut palm sugar is entirely up to you.

sweet saturday morning

Lazy, easy. Early sun through blinds striping the walls in my kitchen. Quiet and soft. So so sweet to wake and stretch, to take a deep breath, to feel the calm. I rarely sleep late - I have always been a morning person - but it is lovely to not have to leap out of bed and hit the ground running.

Before bed last night I took 5 quick minutes to compile an easy breakfast bake to toss in the oven this morning in my quiet, sunny kitchen. Nice to snuggle back into the soft sheets, to think and read, while breakfast baked and the house filled with warm smells. So worth the few simple minutes last night.

I have had breakfast-bake-things before and to be honest they have left me unimpressed. Sweet enough to make my teeth hurt for the most part and that is quite a feat (refer to my previous confessions re: sugar). But I love the idea of preparing the night before for a lazy morning and late last night I thought that it couldn't be so hard to combine the concept with a happy result - or at least one that I would like. I was pretty happy this morning; yummy and warm, healthy, tasty but not too sweet. Just right. 

I used sprouted whole wheat bread because I am converted to the idea of sprouting grains to release more of the goodness but use whatever bread you prefer. For the apple, I chose Jazz for the way they hold their form when baked and the sweet/tart flavour. The recipe as written makes enough to feed two but if you are feeding a larger crowd, it is easy to adjust for more by doubling (use an 8x8" baking dish) or even quadrupling the amounts (use a 9x13"). 

cinnamon apple raisin  breakfast bake

5 slices whole grain bread
1 medium sized apple, thinly sliced
1/4 cup dark raisins
3 large eggs
2/3 cup milk (I used coconut milk from the dairy case)
1/2 tsp vanilla extract
1 tsp cinnamon
1/8 tsp sea salt
1 Tbsp butter

Butter a 9x3" loaf pan. Cut or tear the bread slices into quarters and stack the slices on the sides in the buttered pan. Don't pack them in tightly - you'll see why. Slip an apple slice between each piece of bread and scatter the raisins over the top, pushing a few down between the slices with the apples.

Whisk together the eggs, milk, vanilla extract, cinnamon, and sea salt. Pour over the bread and fruit in the pan. Cover and refrigerate overnight or for a few hours.

In the morning, turn the oven on to 350 degrees F. Uncover the 'bake' and dot the top with the butter. Slip it in the oven for 45-50 minutes and slip yourself back to bed to enjoy the softness of a sweet weekend morning.

Serve with maple syrup to taste.

gluten-free buckwheat pancakes

December! Time for celebrating and feasting - we could start with buckwheat pancakes. Despite the many pancake recipes on this blog that would argue the contrary, I don't really like* pancakes all that much. But David likes variety and the weekend usually demands a change from the regular breakfast fare so I make pancakes. Because I don't like them all that much I am always looking for ways to make them more worthwhile. And so you end up with quite a few offerings here. Besides all that Eden and her kids like pancakes a lot. So what can I do? I make pancakes. Of course.

The options for gluten-free pancakes range from the sublime to the ridiculous and there are times when I swear to never try another one. Then I see an interesting recipe and ... here we go again.

These pancakes are so incredibly simple and delicious I was honestly excited. Whole grain and gluten-free and yummy, yummy, yummy. They are light and fluffy with more worth than your average empty pancake. Run out and get yourself some buckwheat flour, then make a hot stack of deliciousness.

I increased the buckwheat flour, decreased the brown rice flour, and didn't separate the egg as the author suggests you do. My pancakes were still very light. I say do it the easy way.

gluten-free buckwheat pancakes 

(from Whole Grains for a New Generation by Liana Krissoff)

3/4 cup buckwheat flour
1/4 cup brown rice flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 large egg
about 3/4 cup milk
1 tbsp unsalted butter, melted - or olive oil
1/2 Tbsp maple syrup

Whisk together the flours, baking powder, baking soda, and salt. Crack the egg into a measuring cup and add milk to make 1 cup, add the butter and maple syrup. Whisk together and add to the dry ingredients. Pour the egg/milk mixture into the flour mixture and stir with a spatula just until combined.

Cook in a lightly buttered skillet by scan 1/4 cupfuls until dry at the edges and browned on the bottom, then flip and cook until done.

Serve with your favorite maple syrup and fresh berries. 

*I do like all the pancake recipes I have posted. Just to be clear. In fact, I like them a lot. Is that self-serving?

multigrain extravaganza waffles

There are people of substance - they have solid worth and real staying power. Quality over flash. From the first firm handshake and warm hello some are instantly recognizable as such and with others it becomes evident only upon closer acquaintance. That substance is so very attractive to me; I value quality. 

The last time I made waffles I met with instantly recognizable quality - a waffle of true substance. I do not jest. This is serious stuff. I have met many a yummy waffle but without exception every one was a light-weight - no substance at all. Some are crispy, many are deliciously addictive but until now, I can honestly say that I had not met a waffle with any serious merit. This waffle of substance is delicious (as any waffle worth eating must be), has serious nutritional heft, and an incredible crunchy texture. Way more than I expected. 

Serve them with whatever toppings you most love - we liked them very best with maple syrup mixed with plain Greek yogurt (roughly 1/2 cup of syrup to 3 Tbsp yogurt. Whisk until smooth.)

David may be treated to the waffles he loves a lot more frequently from here on :)

multigrain extravaganza waffles
(adapted from Waffles by Betty Rosbottom)

1/2 cup sprouted whole wheat flour
1 cup spelt flour
1/4 cup milled flaxseed
1/2 cup rolled oats
1/4 cup sunflower seeds
3 Tbsp muscovado sugar
2 Tbsp millet seeds
2 Tbsp sprouted ground chia seed
2 1/2 tsp baking powder
1/2 tsp sea salt
1 1/2 cups milk
2 large eggs
1/2 cup unsalted butter, melted and cooled slightly

Preheat your waffle iron and if you are holding the waffles until serving time, preheat your oven to 200 degrees F.

In a large bowl mix together the flours, seeds, rolled oats, sugar, baking powder, and salt. In a medium bowl whisk together the eggs and milk. Pour the eggs and milk mixture into the dry ingredients and blend gently only until the ingredients are combined. Add the butter and mix until incorporated.

Pour the batter into the waffle iron and spread to within 1/2" of the edge, close the cover and cook until crisp and golden brown - about 3 minutes.

Note: the recipe suggests that this will feed 4-6 people. I feel like it is only fair to let you know that the two of us ate 3/4 of what I made. We are not big eaters BUT these are really good waffles. And in fairness, if you tried to stretch this to 6 or even 4 people, I think there might be mutiny. Just sayin' ....

cinnamon breakfast quinoa

No story today - just this bowl of wonderful, healthy breakfast. So, sooo good that I am a little bit sad when I have chased the last grain of quinoa onto my spoon and into my mouth.

This recipe is generous; there is plenty to have a couple of large bowlfuls for breakfast one day and enough to save in the fridge and reheat for another day or even two. You could make more or less depending on how many are eating but do make enough for more than a single day - saves time and encourages eating a healthier breakfast than Captain Crunch (or whatever .... shudder). I particularly love the pecans, pears, and quinoa together but a good apple is pretty delicious too.

I used a combination of red and black quinoa. For this bowlful I prefer the chewier texture of the colourful quinoas as opposed to the more readily available white but any colour of quinoa is good.

cinnamon breakfast quinoa
(adapted from Gourmet)

1/2 cup red quinoa
1/2 cup black quinoa
1 1/2 cups water
2 cinnamon sticks
1/4 tsp salt
1/2 cup raisins
1/4 tsp cinnamon
chopped pecans
1 ripe pear
maple syrup

Combine the quinoa, salt, cinnamon sticks, and raisins with the water in a medium saucepan. Bring to a boil, reduce heat to a simmer and cook (covered) for 10 minutes. Turn off the heat under the pan and let sit (still covered) for a further 5 minutes. Fluff with a fork and remove the cinnamon sticks. Stir in the ground cinnamon. 

To serve: divide into bowls and top each serving with a small handful of chopped pecans, a generous amount of diced pear, milk of your choice (nut or other), and a drizzle of maple syrup to taste.

zucchini bread pancakes

The justification for another pancake recipe is simple: the zucchini is 'on'. 'On' for zucchini means full-stop ahead. Not that I am complaining - we wait all year for this bounty. Even with the mythical abundance and sad jokes about locking doors, my five (yes 5) plants have a hard time keeping up with the demand. There is zucchini bread, chocolate zucchini cake, chocolate zucchini muffins, lemon zucchini cake, and bbq'd zucchini (a family fav). It takes a lot of zucchini just to run through the repertoire once and once is never enough! Of course, as we love all of those, I am always looking for more to love so when I saw a recipe for Zucchini Bread Pancakes over on Smitten Kitchen I determined that it would be one of the first new zucchini recipes to try this season. We were not disappointed. Maybe next year I will have to plant yet another seed :)

I have made these pancakes twice. First time, just as Deb wrote the recipe. Second time, I made a few tweaks. Not because I thought I could make them better ... I just wanted to increase the nutrition a bit. After all, we most often eat pancakes for breakfast and we keep hearing how important that meal is healthwise. So I used almond flour in place of some of the white flour, sprouted whole wheat flour, replaced the buttermilk with soured nut milk (almond today), and added sprouted ground chia seed. I also cut the sugar and used 1 tsp of honey instead of 2 Tbsp of brown sugar. Even with nothing on them, the pancakes were still pleasantly sweet. So... all good changes nutritionally and none that compromise yumminess. 

Deb's suggestion to mix plain yogurt with maple syrup is simple and absolutely genius. I mixed 1/2 cup yogurt with 3 Tbsp maple syrup - whisked a minute and yummmmm. A few blueberries and raspberries were pretty, healthy, and delicious.... but just pancakes and syrup would still fill the bill. For sure. 

Note: if you wanted to make these gluten-free simply use a gluten-free flour mix in place of the wheat flours - so about 3/4 cup of gluten-free flour.

zucchini bread pancakes

(adapted from Smitten Kitchen)

2 large eggs
3 Tbsp olive oil
1 tsp honey
1/2 cup soured almond milk
1/2 tsp vanilla extract
2 heaping cups shredded zucchini
1/4 cup almond flour
1/4 cup all purpose flour
1/2 sprouted whole wheat flour
2 Tbsp sprouted ground chia seed
1/4 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon

Combine the eggs, oil, honey, sour milk, and vanilla in a large bowl. Whisk until smooth. Stir in the grated zucchini. Combine the dry ingredients in another bowl. Stir the dry ingredients into the zucchini mixture, mixing just until combined.

Heat a griddle or large frying pan over medium heat. Melt a tiny bit of butter and spread it around with a spatula. Scoop batter in scant 1/4 cup dollops onto the pan and using the back of the spoon spread the batter out a bit. Cook until bubbles appear. Flip and cook until golden on bottom. 

buckwheat pancakes with cardamom honey cream syrup

I really didn't plan to post this - at all - because I have already posted a number of pancake recipes (here and here and here). So we had already made pretty good inroads on the syrup before David said something about had I got my picture? This has become his code for 'post this' and as he doesn't recommend posting everything by any means I usually give the idea serious consideration. Anyway, today is totally unstyled - even more than usual. This is what breakfast looked like, messy syrup pitcher, third-helping-of-pancake-plate and all. But he was right - these pancakes and this syrup needed to be shared. In fact, if you haven't got some buckwheat flour in the house I think you should run out and get some today just so that you are ready for tomorrow morning, or tonight, or whenever.


The buckwheat pancakes are healthy and satisfying but lovely and light. The syrup is to die for. Add a generous sprinkle of fresh, slightly tart blueberries and it's pretty hard to stop. If we had been eating breakfast at 5:30 this morning the sun was shining and the sky was clear (sadly I was awake so I know!), by 8:00 it was grey and cool. Either way, this breakfast was just perfect.


If you want to make these gluten-free just swap out the sprouted whole wheat flour and unbleached white flour for 1 cup of my whole grain gluten-free flour mix. Or a commercial gf flour mix - may not be quite as 'whole grain' but if gluten makes you sick....


cardamom honey cream syrup
(adapted from Cook This Now by Melissa Clark)


1/3 cup honey
1/2 cup water
1/2 cup heavy cream
1/4 tsp ground cardamom
pinch of good sea salt


Combine the honey and water in a small saucepan and bring to a simmer. Let bubble softly for a minute or so. Stir in the cream, salt, and cardamom. Let it bubble a minute or so more. Remove from heat and let cool.


buckwheat pancakes
(barely tweaked from Cook This Now by Melissa Clark)


1/4 cup unbleached white four
3/4 cup buckwheat flour
3/4 cup sprouted whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2 large eggs
1 Tbsp honey
2 cups buttermilk or plain yogurt or soured milk, as needed
3 Tbsp unsalted butter, melted


Whisk the dry ingredients together in a large bowl (flours, baking soda, baking powder, and salt). Add the eggs, honey, buttermilk (or whatever your choice is), and butter. Stir just until combined. You may need to add a bit more 'milk' if the batter is too thick - I added another 1/8 cup or so.


Cook on a lightly buttered griddle. (In case of need ... by dropping 1/4 cup dollops onto the griddle or frying pan, cooking until bubbles form on the surface of the pancake and flipping it.)


Serve hot with (or without) fresh fruit and syrup.


Note: for the 'buttermilk' I use whatever  I might have in the fridge at the time - buttermilk, plain yogurt, sour cream mixed with milk, soured milk (milk with a bit of lemon juice) or sometimes a mixture of any of these. 

a good egg

Until recently I assumed (in the egocentric way that children assume) that everyone cooked - or at least knew how to cook - eggs the way that my dad taught me.  Somehow I became aware that not everyone knew the trick. Perhaps there are crowds that do but as there are at least some that don't, I thought I would share a simple, pretty foolproof method for a really good "fried" egg. It is actually a bit of a cross between poaching and frying with little or no fat involved so it is a healthful way to go. It's a bit of an art and takes a little trial and error initially but after that? Easy, peasy. I say 'art' and 'trial and error' but please do not be put off - note the bit and little that modify them. So this is the way my dad taught me...


Heat a frying pan over medium heat. If you are using a non-stick or stainless steel skillet a tiny bit (1/4 tsp) of oil or butter brushed over the hot pan is a good idea. If you are using a nicely seasoned cast iron pan you can skip the fat completely and use this trick* - before putting the pan over the heat run it under the tap and leave a Tbsp or so of water in the pan. Put the pan over the heat and wait until the water sizzles and is evaporated. Break your eggs into the hot pan and let them cook for about 20 seconds. Have a lid or cover of some sort that fits quite well over your frying pan ready (I mean right there in your non-dominant hand) and pour 1 Tbsp of water per egg - all at once - into the pan and immediately cover the pan with the lid. It will hiss and steam then settle down after a few seconds. How long to wait now depends on how well you like your eggs cooked. We like the whites firm but the yolks runny and that happens quite quickly - only a minute. Really just a minute so don't wander off or answer the phone or butter toast or set the table because you may be inviting disappointment - unless of course you like the yolks hard. In which case you might have time to make some toast but only just even then. Whichever way you prefer your eggs lift the lid and check after a minute. If it looks about right leave the lid off and the pan over the heat until the water is gone. Season with sea salt and freshly ground pepper to taste.


After a try or two you get the knack. I love eggs cooked this way. And I always think of my dad.


*The 'science' behind the way this works is that the pan gets hot enough that when the egg (or other food) hits the surface a reaction occurs between the heat and the natural moisture in the food. This reaction causes a steam-like effect, essentially lifting the food away from the pan, and preventing it from sticking. Cool, right?!

This may be totally unfair to my mother - the technique may be her thing but I remember being taught by my dad and so he gets the credit :) And if you and everyone else already know all about this, please excuse my silliness and never mind.

Waterton, wind, & pancakes

We spent two and a half perfect days in Waterton last weekend. The wind howled (like it pretty much always does in Waterton) and although the temperature was moderate for a Canadian mountain park in March it was still cold enough that I layered up like the Michelin Man before sticking my nose out the door of our cozy, quaint, totally cool cabin. Inside, we turned the heat up, snuggled into (sheepskin-upholstered!!) armchairs and read. Or talked. And ate. And then read some more. We watched the snow falling. All kinds of adventure. 

Blissful yes, but we decided to brave the wind, strap on the snowshoes, and see what we could see - or how we would do. Snowshoes and I are not very well acquainted but happily we got along just fine after I figured out that turning on a dime was not going to happen. The wind huffed and puffed and gusted and quite literally almost blew me down a couple of times. It was pure fun. Enough fun to go out again after lunch and snowshoe up the trail toward Bertha Lake. And then come home to curl up and read and eat and talk some more. Heaven!

For breakfast we had gluten-free flaxseed pancakes. Hearty, thick and fluffy. Crispy edges. Absolutely yummy. They are my current favourite pancakes - and satisfy enough of my requirements for a healthy breakfast that I look forward to them for special breakfasts. (I dislike eating - and will pass-up the nutritionally empty - all purpose flour pancakes drowned in faux maple syrup that too often pass for breakfast.) Topped with greek yogurt mixed with honey and ripe raspberries.... mmmwhaw!! 

gluten-free flaxseed wholegrain pancakes

(tweaked, from Gluten Free Girl)

7 oz  wholegrain gluten-free flour mix (about 1 1/2 cups + 1 Tbsp by my mix and scale)

1 oz ground flaxseed (1/3 cup)

1 1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp cardamom

generous 1/2 tsp cinnamon

1 cup soured* milk (almond, coconut or cow's - your choice)

1/4 tsp almond extract

2 large eggs

1/4 cup melted butter 

Combine the flour mix, flaxseed, baking powder, salt, cinnamon, and cardamom.

Whisk together the soured milk, almond extract, and eggs. Pour into the dry ingredients and stir. Add the melted butter and stir until everything is entirely combined.

Pour the batter into a greased (I melt the butter for the batter in the frying pan and scrape it out with a rubber spatula - leaves about the perfect amount of 'oil') frying pan. Cook until bubbles start to form and pop on the top of the pancake and the bottom of the pancake is golden. Flip and cook another minute or so.

Serve with yogurt and fruit, or maple syrup.

Serves 4.

NOTE: If gluten-free is not something  you pursue, feel free to substitute wheat flour. If you use white flour though, you will pass up the goodness of whole grains. And seriously? These are amazing with the gluten-free wholegrain mix. You'll love them if you give them a spin.

* 1 Tbsp lemon juice or vinegar and enough milk to equal 1 cup.

spelt porridge with blueberries and almond butter

Because I just know that everybody is going to wake up and want porridge for breakfast this weekend. If you don't, you would if you knew about this porridge. It is kind of like peanut butter and jelly - but way better.


Easy, healthy, yummy. Try it with a splash of coconut milk.


spelt porridge with blueberries and almond butter


3/4 cup spelt flakes*
2 1/2 cups water
3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp sea salt
1/2 cup raisins
1/4 cup shelled hemp seed
1 Tbsp honey
1 cup fresh blueberries
almond butter


Combine the spelt flakes, water, raisins, cinnamon, nutmeg, and salt in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer for about 10 minutes, or until most (but not all) of the water has been absorbed - you want the mixture to be a bit creamy like oatmeal. Stir in the honey and hemp seed. Divide between two bowls, drizzle a healthy tablespoon or two (depending on your taste) over each bowlful and top each bowl with 1/2 cup of fresh blueberries.


*you could just about any other type of flakes for this - oats, quinoa, barley - whatever you like or have on hand.


And have a wonderful weekend :)