Breakfast - Buckwheat Pancakes
Lunch - Mountain bread wrap filled with shredded chicken, cottage cheese & salad
Snack - Veggie sticks & hummus
Dinner - Ricotta & Veggie Fritters
1 Organic Egg
1/3 Cup Buckwheat Flour
½ Tsp. Cinnamon
1 Tbsp. Coconut Oil (+ a little extra for cooking)
1 Tsp. Baking Powder
Squeeze of a Lemon or Tsp. Apple Cider Vinegar ‘ACV’
Place all ingredients in a blender and blend until smooth, always add the lemon or ACV directly on top of the baking powder, it will fizz, this is what makes light fluffy pancakes.
If you don’t have a blender you can simply mash 1 banana, add oil + egg and mix well.
Add flour, cinnamon, baking powder & lemon/ACV to fizz & mix well.
Heat a large skillet with a little coconut oil.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Serve with a dollop of greek yoghurt, fresh berries and a drizzle of pure maple syrup.
Ricotta Fritter recipe
1 Cup Fresh Ricotta Cheese
2 Small Zucchini, grated
1 Corn Cob (Kernels removed)
½ Cup Grated Parmesan Cheese
2 Organic Eggs
½ Cup Buckwheat Flour
1 Tsp. Gluten Free Baking Powder
Salt & Pepper to taste
Grate zucchini, place on a paper towel and set aside.
Whisk together ricotta cheese, egg, parmesan cheese.
Add buckwheat flour, baking powder, salt & pepper.
Squeeze excess liquid out of zucchini with paper towel & add to ricotta mix.
Add corn & mix well.
Heat a skillet with olive oil. Cook small picklet size fritters about 3 min each side or until golden.