I find that it is so easy to find healthy dinner recipes online when I use my favorite cookbook – Google. There are a myriad of quick healthy dinner recipes to choose from.  Whenever I am looking to squash the boredom of preparing and eating the same meals all the time, I can easily find at least several easy healthy dinner recipes to make just searching on the ingredients that I have available at home.

But when I try to find a recipe that is great for breakfast, I don’t seem to have as many options available. Since one of my all time favorites was and always will be pancakes, I did a search to see if I could uncover any recipes for vegan pancakes that did not include milk or egg. To my delighted surprise, I found several.

Since in my opinion, simplicity is key, I weeded through all of the options that I found and eliminated the complicated ones and the ones with ingredients that didn’t sound right to me, and I actually took the leap and tried a couple of them. I tweaked and refined and came up with my own personal recipe that I would like to share with you here.

Here is my own personal (revised and tweaked from one I found on Google!) recipe for Vegan Buckwheat Pancakes. I hope you like it! Please let me know if you try it. I’d love to hear your comments and personal tweaks (only the healthy ones!)

Simple Vegan Buckwheat Pancakes

Ingredients
1 cup almond milk
1 tablespoon organic apple cider vinegar (I like Bragg’s the best)
3 tablespoons olive oil
½ cup plus 4 tablespoons buckwheat groats ground into flour (simply done in a coffee grinder or Magic Bullet)
a couple of pinches of Stevia extract (to sweeten slightly)
½ teaspoon of Himalayan sea salt
1 tablespoon baking powder
A couple of tablespoons of GHEE for cooking

Preparation
•    Combine almond milk with apple cider vinegar and let sit
•    In a separate bowl, combine ground buckwheat with stevia, salt and baking powder
•    Go back to the almond milk mixture and add the olive oil to it. Whisk them together.
•    Stir in the buckwheat mixture and stir until it forms a batter. Do not over mix.
•    Let batter sit for 10 minutes while you heat the pan
•    On medium heat, warm frying pan or griddle. Melt a small amount of the GHEE into the pan.
•    Using a small ladle, spoon the pancakes into the pan.
•    Heat until browned, but be careful not to burn!

I serve these wonderfully healthy pancakes with cut up strawberries and blueberries. So good for you and so tasty too!

So the next time you search for a simple healthy dinner recipe, don't forget breakfast! Try this recipe as an important part of your healthy regime.