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Abrazos! xox Penny

Friday, July 8, 2011

One good flip...

Deserves another. In Tuesday's post, there was a picture of Jon's almost world famous blueberry pancakes. Here he is in action...

Such a treat, especially made with those delicious, plump blueberries he brought with him. Tastes like New Jersey is called The Garden State for a good reason. Topping those light and fluffy, bursting-with-berries pancakes with sweet butter and real maple syrup...well, there you go. Ambrosia.

After all the kiddos left in a flash, I was left with a taste for more pancakes. It is indeed a wonder how the universe works. No sooner were they all on the plane then I got this recipe in my inbox. Seems Dr. Barnard has my number! I am trying these out this weekend. I bet I will flip for them, too.

Rich and nutty buckwheat flour, a real superfood

Corn and Buckwheat Pancakes (Dr. Neal Barnard*)

1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon sodium-free baking
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 ripe banana, mashed
2 tablespoons real maple syrup
1 tablespoon white vinegar or cider vinegar
1 cup fortified soy or rice milk*
1 vegetable oil spray*

Mix flour, cornmeal, baking powder, baking soda, and salt in a small bowl.

In a large bowl, combine banana, maple syrup, vinegar, and nondairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more nondairy milk if batter seems too thick.

Preheat a nonstick skillet or griddle, then spray lightly with vegetable oil. Pour a scant 1/4 cup of batter for each pancake onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately. The recipe says this makes 16-3 inch pancakes...I usually don't come close to that!

*Note: You may remember that Dr. Barnard is a totally plant-based animal products and so this recipe does not contain eggs, dairy-based milk or butter. Feel free to adapt to your tastes.

Also, I think a few kernels of fresh corn would be fabulous in these pancakes. Jon usually tosses some in his, too...nice.

In honor of our last shuttle launch, have a weekend, complete with pancakes, that is out of this world!


  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

  2. Yes, thanks so much for that link! I am going to do an egg substitute post soon!